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After having a few St. Ambroise Oatmeal Stouts with a buddy... I decided that I needed to brew an oatmeal stout for myself.

Anyone have any good recipes that they'd be willing to share?

I poked around a little and found this:

"I remember seeing the St Ambroise Oatmeal Stout recipe years ago when I visited the old brewery. It consists of 50% 2-row, 15% Roasted Barley, 15% Chocolate, then 5% each of Flaked Corn, Flaked Oats, Wheat Malt and Dark
Crystal. The water is treated (Burtonized) and hops used are Northern Brewer
, Willamette, Perle and EKG."

but I'm not quite experienced enough to work out the rest on my own.

Here's a good starter:

http://beerdujour.com/Recipes/Jamil/Jam ... lStout.htm

http://wiki.homebrewersassociation.org/OatmealStout

This is a link to Jamil Z's stout, read through it and let me know what you come up with. I'll plug it in beersmith for you and give you the brewsheet since I know your equipment very well Did you hit your numbers on the IPA?

shit forgot the link! it's the same as x's except jamil updates it by adding some roast barley.

http://www.thebrewingnetwork.com/forum/ ... ight=jamil

Here's the main page that NHC winning recipe came from:

http://wiki.homebrewersassociation.org/AHA

I just pour a good stout on my oatmeal each morning.

Here's mine - mostly based on 'Brewing Classic Styles'

Oatmeal Stout
Type: All Grain
Date: 29/10/2010
Batch Size: 6.00 gal

Boil Size: 7.58 gal
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 77.40

Ingredients

Amount Item Type % or IBU
7.50 lb Maris Otter (3.0 SRM) Grain 57.03 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 11.41 %
0.75 lb Amber Malt (22.0 SRM) Grain 5.70 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 5.70 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 3.80 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 3.80 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.80 %
0.50 lb Roasted Barley (300.0 SRM) Grain 3.80 %
0.15 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 1.14 %

1.20 oz Goldings, B.C. [5.00 %] (60 min) Hops 15.1 IBU
1.30 oz Williamette [5.50 %] (20 min) Hops 10.9 IBU
1.50 oz Fuggles [4.50 %] (10 min) Hops 6.8 IBU

1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

Est Original Gravity: 1.062 SG
Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.018 SG

Bitterness: 32.8 IBU Calories: 285 cal/pint
Est Color: 41.0 SRM Color: Color

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 12.65 lb
Sparge Water: 5.39 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
45 min Mash In Add 15.81 qt of water at 174.2 F 158.0 F

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.1
Pressure/Weight: 3.6 oz Carbonation Used: -

LiverDance wrote:This is a link to Jamil Z's stout, read through it and let me know what you come up with. I'll plug it in beersmith for you and give you the brewsheet since I know your equipment very well Did you hit your numbers on the IPA?

Came up a little short on my numbers (most likely because I had a very hard time keeping to pot boiling on the electric stove)

I'm brewing the same recipe this weekend (in addition to the oatmeal stout)... but I'm using two pots this time.


Thanks for the recipes all... now I just have to pick one

You need a heat stick. I'm building one for my stove top brewing.

http://www.3d0g.net/brewing/heatstick

So.... I think I'll be going with Jamil's recipe... just a few questions:

- Anyone know where I can get me some Victory Malt??

- Yeast question: I'll be brewing this on the weekend (IE: in a couple days)... anyone know of a good dried yeast that I could use for this? (the recipe calls for White Labs WLP002 English Ale)

Biscuit or Amber are decent substitutes for Victory (and you can get Amber at Noble Grape).

I'd guess that Danstar Nottigham Ale work work nicely, or Safale US-05

It's a bit late now, but I have a small supply of victory malt. It might make sense to do a small group order of specialty malts from Quebec.

Nottingham would be the dry yeast I would use, and mash at 154 minimum.

ended up using amber... and S-04 for the yeast.

krausen blew through my airlock... so I had to swap it out for a length of hose into a bucket of sanitizer.


I can't wait to try it.

ratchet wrote:krausen blew through my airlock... so I had to swap it out for a length of hose into a bucket of sanitizer.

Welcome to the club. Should be tasty anyway.

Here's an interesting beer, Wake N' Bake Coffee Stout from Terrapin.
http://thebrewingnetwork.com/shows/700

Found a recipe in this interesting discussion. It is the house OS for a micro down in the States. Look at it side by side with the updated Jamil recipe. No biscuit. and about double the body and colour. We just brewed jamil's. Going to try and brew this, and then might also try blending half of the batch to get a better handle on what the various amounts are doing.

http://www.probrewer.com/vbulletin/show ... hp?t=18199

I'm sitting back enjoying a glass of St. Ambroise Oatmeal Stout as I write this. I discovered this beer a few nights ago at Freeman's on Quinpool. I liked it so much that I picked up a Festabrew double oatmeal stout which I pitched the yeast on last night. Then today I had a craving so I stopped into the NSLC and picked up a 6 pack.

Not quite a good out of a bottle as it was on tap. The head was so creamy at freeman's. I'm thinking it must be served with nitrogen. Can anyone confirm this?

Looking forward to brewing this from grain in a few weeks. Hopefully the festabrew will satisfy my oatmeal stout cravings until its done fermenting.

Garak wrote:I'm sitting back enjoying a glass of St. Ambroise Oatmeal Stout as I write this. I discovered this beer a few nights ago at Freeman's on Quinpool. I liked it so much that I picked up a Festabrew double oatmeal stout which I pitched the yeast on last night. Then today I had a craving so I stopped into the NSLC and picked up a 6 pack.

Not quite a good out of a bottle as it was on tap. The head was so creamy at freeman's. I'm thinking it must be served with nitrogen. Can anyone confirm this?

Looking forward to brewing this from grain in a few weeks. Hopefully the festabrew will satisfy my oatmeal stout cravings until its done fermenting.

The festabrew oatmeal stout is my favorite of all the festabrew kits

Nash will know for sure, but IIRC, the St. A. beers at the H&T are on nitro taps.

mr x wrote:Nash will know for sure, but IIRC, the St. A. beers at the H&T are on nitro taps.

Yeah the stout is nitro all the way (as is the cream ale but we replaced it with the OS) and on tap at the H&T. Garak, get yer pie-hole down here!

I was just around the corner when I seen your post on my phone. Stopped in but you were already gone.

Garak wrote:I was just around the corner when I seen your post on my phone. Stopped in but you were already gone.

CRAP!

My next question is where can I get some nitrogen gas in Halifax other than from the 400lbs tank at work?

You can probably get the smaller tanks at welding supply stores (praxair, etc), but it may be a pain in the ass for home use. Beergas (blended co2-nitrogen) might be a better choice, but I`m not sure if you can buy it here. Plus, you are going to need a special faucet - $$$.

Yea I was just looking at a few setups online, I found the tanks, regulators and other components but the tanks come empty. From what I've been reading you force carb the beer with two volumes of CO2, release the CO2 and then serve with N2 at 25psi.

Hmm... These look interesting
http://morebeer.com/view_product/18310/ ... ridge_1.8g" onclick="window.open(this.href);return false;
combined with
http://morebeer.com/view_product/18301/ ... _Ball_Lock" onclick="window.open(this.href);return false;

The lack of a regulator concerns me though.