This Oatmeal Stout

Well the oatmeal stout that I put into the fermenter on Saturday is already done with primary fermentation. That was fast: three days. I had not even posted my recipe yet.

Speaking of which, for those interested, here is the recipe:

5.0 lbs Munich Malt
2.0 lbs Pale Malt, 6-row
1.25 lbs Flaked Oats
1.0 lbs Roasted Barley
0.25 lbs Black Patent Malt
1.0 lbs Crystal Malt, 80 L
0.5 lbs Chocolate Malt
2.5 oz Styrian Goldings Hops, 3.5 AA, 60 min, 38.4 IBU
White Labs, English Ale (WLP002)

1.054 OG, 1.018 FG, 11 lbs, 38.4 IBUs, 49.0 SRM, 83% Extract Efficiency, 5.5 gallons

My actual OG was almost dead on at 1.053, and my actual FG was a little high, but not out of the ballpark for this yeast at 1.020, an apparent attenuation of 61%. It might still drop a point or two, but I doubt it. Besides, with all the dark malts, I imagine it was a pretty dextrinous wort. I always end high when I use really dark malts.

Upon tasting the beer, the Styrian Goldings hops do not seem out of place, like I feared. In fact, it is quite tasty.

For those who are observant, you will notice Munich malt is the majority of my base malt. This gives my stout something special that most stouts don't have, a malty bock-like backbone. I use a couple of pounds of six-row pale malt to pump up the amylase enzymes, so it will convert well.

That is pretty much it for the stout. It will make a nice beer for the up and coming Estrella War.