Coffee Vanilla Oatmeal Stout (Coffee Paw) (Oatmeal Stout | 16B)

Coffee Vanilla Oatmeal Stout (Coffee Paw) (Oatmeal Stout 16B)

Name: Coffee Vanilla Oatmeal Stout (Coffee Paw)
Style: Oatmeal Stout (16B)
Type: All Grain

Recipe Specifications

Boil Size: 7.51 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.056 SG
Estimated Color: 30.6967661
Estimated IBU: 34.58 (Tinseth)
Estima.ed ABV: 5.4 %
Brewhouse Efficiency: 72.0%
Boil Time: 60 minutes


Amount Name Type %
7 lbs Pale Malt, Maris Otter Grain 58.3%
1 lbs Munich Malt Grain 8.3%
1 lbs Oats, Flaked Grain 8.3%
1 lbs Pale Chocolate Malt Grain 8.3%
1 lbs Victory Malt Grain 8.3%
8.0 oz Caramel/Crystal Malt - 40L Grain 4.2%
8.0 oz Midnight Wheat Malt Grain 4.2%
0.75 oz Nugget [13.0%] - Boil 60.0 min Hop -
1.00 oz Fuggle [4.5%] - Boil 10.0 min Hop -
1 pkg Darkness (Imperial Yeast#A10) Yeast -
1.00 Items Vanilla Beans (Secondary 10.0 days) Flavor -


Mash Schedule: Single Infusion, Light Body, Batch Sparge

Name Description Step Temperature Step Time
Mash In Add 4.25 gal of water at 164.5 F 154.0 F 60.0 mins



  • Started brewing around 10am.
  • Preheated water to about 179F then put in mashtun for 10 minutes.
  • Mixed in grain and got around 153F. Let mash for 1 hour.
  • Got 2.75G first runnings
  • Total ~7.75G in the kettle.
  • Pre-boil gravity was slightly low at 1.044
  • Boiled for 70 minutes to bring up the OG a bit.
  • Ended up with 6G in the fermenter at 1.054.
  • Pitched yeast in fermenter around 3pm at 64F.


  • Measured out 4 ounces of beans. Going to put an ounce in the beer towards end of fermentation for the dry-bean.
  • The other 3 ounces will be used in the cold press.
  • Used 1 ounce of Sight Glass Columbia Single Origin. It has tasting notes of honey, black currant and green grape. Used 3 ounces of Marigold Coffee South America peru La Palma. It has notes of milk chocolate, malt and baking spices.


  • Took a sample and gravity was 1.010
  • Added 1 split and scraped vanilla bean to the primary fermenter. Threw the scrapings and the bean itself in.


  • In the AM threw 1 ounce of the blend of coffee beans directly into the primary fermenter.


  • In the AM started the cold brew. Ground up 3 oz of beans (not fluid ounces, actual weight). Added to sanitized french press then added ~28oz of water. Mixed with a wooden spoon and covered with saran wrap then put in the fridge. Will be there until I keg, likely 36hrs.


  • Kegged around 4pm.
  • Pressed cold-brewed coffee and added to bottom of sanatized keg.
  • Racked beer on top of it.
  • Got a full 5G.
  • Purged the keg 3x then hooked up to normal serving ~12psi which I will leave at for a week then check the carbonation.