Samuel Smith Oatmeal Stout Recipe

Closest Clone To Samuel Smith Oatmeal Stout

(4K) Samuel Smith’s Oatmeal Stout | British Craft Beer Review

Kai said:From Clonebrews:toast 0.5lb oats in the oven on a cookie sheet for 75min at 325& #730 .Steep them with:5.75lb M& F light DME2oz EKG 4.25% @60min

deadlee said:So, I brewed this and it ended up being quite light in color and flavor. In other stout style recipes a dark DME or LME is used along with the specialty grains. Just wanted verification that it is Light DME in this recipe

The Gum Content Of Oats

The thick consistency of an everyday bowl of cooked, breakfast oatmeal results from the high gum content of oats. These gums consist of beta-glucans, which are essentially long chains of many glucose units linked together. The difference between these beta-glucans and starches is in the structure of the bonds between the individual units. In well-modified malted grains, beta-glucan levels are low because these bonds are broken down during the germination phase.

In all-grain oatmeal stouts using 5 to 10 percent oats in the grist, the gumminess of the beta-glucans is usually not excessive, and a single-step infusion mash can be used. However, when using higher percents to get greater smoothness and body, you must reckon with the gums to do an effective sparge. This is done by adding a second temperature step in the mash, called a beta-glucanase rest. The enzyme beta-glucanase works best in the temperature range of 104° F to 122° F. Holding the mash temperature for half an hour in this range before the saccharification rest is sufficient to reduce beta-glucan content significantly.

What Is An Oatmeal Stout

Stouts come in many different shapes and sizes. One of these many styles is defined by the use of oats in the grist. The addition of oats whether flaked or malted provides a fuller body for the stout to build upon.

As this is the defining characteristic, there is a lot of room for interpretation of the style. Some oatmeal stouts are more bitter than they are sweet and vice versa. Some lean into the breakfast concept and emphasize coffee flavors. Yet others add in some light fruitiness.

Like the oats they are made from, oatmeal stouts are known for their creamy mouthfeel and mild sweetness. The style is dark in both coloration and flavors but can encompass many different characteristics:

Color Dark brown to black, 22-40 SRM
Common flavor Roasted malts, coffee, nuts
Aroma Coffee, malt sweetness, roast malts
Mouthfeel Medium carbonation, creamy, smooth

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The History Of Oatmeal Stout

As mentioned in my earlier article on Dry Irish Stout, as well as my podcast on Irish Stout with John Palmer, all modern stouts trace their heritage back to Porter, which was an immensely popular drink in the 17th century. As far back as 1677, the term stout was used to describe strong beers, and most beers in that time period were dark ales because malt at the time was kilned over fires true Pale malt did not arrive until the early industrial revolution brought coal fired malting.

The term Stout was used to describe strong beers of various kinds well into the 1800s, and evolved over the century to refer to strong very dark Stout Porters, or simply Stouts. Oatmeal Stout was first widely marketed in the late 1800s as a nutritional drink. The marketing worked well as oats were though to have a restorative, nourishing and healthy effect in Victorian England.

The use of oats in beer was not a modern innovation, however, as oats were widely used for ales in medieval Europe. The use of oats in beer had largely died out by the 16th century, with the exception of Norway where it was still used.

Samuel Smiths Oatmeal Stout

Samuel Smiths Oatmeal Stout is wonderfully silky and smooth with a complex medium dry palate and bittersweet finish.With roasted malt, get notes of Tootsie Roll chocolate and toasted dark bread.

Ingredients:

8 lbs. of Maris Otter

Specialty Grains: 12 OZ. FLAKED OATS, 8 OZ. ENGLISH MEDIUM CRYSTAL, 8 OZ. ENGLISH CHOCOLATE MALT, 4 OZ. ENGLISH ROAST

Mash at 152° F.

Hops: 1.5 OZ. EAST KENT GOLDINGS

Yeast: SAFALE S-04

GRAINS: 12 OZ. FLAKED OATS 8 OZ. ENGLISH MEDIUM CRYSTAL8 OZ. ENGLISH CHOCOLATE MALT 4 OZ. ENGLISH ROAST1) Add between 2 ½ and 6 ½ gallons of water to the brewing pot, dependent upon the size of your kettle. Pour the crushed grains into the grain bag and tie the bag loosely. Place the bag into the 150º-155ºF water and using a spoon incorporate the water into the grain bag so that all the grains are fully saturated. Put the lid on the pot and allow the grains to steep 30 minutes without direct heat. After 30 minutes remove and discard the grain bag.

EXTRACTS: 6 LBS. LIGHT LME2) Slowly pour the malt extract into the pot while stirring constantly to keep the extract from just falling to the bottom and burning on the bottom of the pot. Turn the heat back on, set to high and bring the contents to a vigorous boil for 60 minutes. Monitor closely for possible boil overs. The lid must remain off during the entire 60 minute boil to prevent potential off flavors .

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History Of The Oatmeal Stout

Like all stouts, this style came first from the English porters. In the many years since the two styles diverged, several substyles have developed. Dry, milk, imperial, Irish, and oatmeal stouts all share some similarities as stouts. That said, there are enough differences to make them unique.

Stouts have been a unique style since the 18th century. Oatmeal stouts came a little later with the first recorded example in 1894. The style enjoyed popularity for several decades before fading. It was revitalized in the 1980s.

To learn more about the history of oatmeal stouts, check out this article.

Samuel Smith Oatmeal Stout Clone

6.1 gallons3 gallons 1.5 gallons 1.1151.231 75% 189 calories20.8 g

United Kingdom – Maris Otter Pale10 lb Maris Otter Pale	38
United Kingdom – Extra Dark Crystal 120L0.7 lb Extra Dark Crystal 120L	33
United Kingdom – Chocolate0.7 lb Chocolate	34
United Kingdom – Roasted Barley0.4 lb Roasted Barley	29
Flaked Oats0.7 lb Flaked Oats	33
Rice Hulls0.2 lb Rice Hulls	0

East Kent Goldings2 oz East Kent Goldings Hops

Leaf/Whole

East Kent Goldings 1.9999999954251 oz East Kent Goldings Hops

15.74

Starting Mash Thickness:1.5qt/lb
1.25 gallon of boiling and recirculate	Infusion
Heat water to 170 in HLT.	Fly Sparge

Method: co2 Amount: 2.25 psi Temp: 37.9 °F CO2 Level: 1.65 Volumes

Mash Chemistry and Brewing Water Calculator

2020-11-18 16:00 UTC

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Eight Of The Most Well

8) Samuel Smiths Oatmeal Stout ABV: 5% Average Price: $11.50 for a four-pack The Beer: This 5% ABV, vegan-friendly oatmeal stout is brewed with onsite well water as well as malted barley, cane sugar, roasted malts, yeast, hops, and oatmeal. It gets some of its velvety, creamy mouthfeel from

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How To Brew An Oatmeal Stout

Samuel Smith Oatmeal Stout with Cinnamon Toast Crunch

Oatmeal stouts were once erroneously considered a health drink. While you shouldnt have an oatmeal stout for your health , you still may want to know what goes into it. How do you brew an oatmeal stout?

When brewing an oatmeal stout, start with classic stout ingredients, including water with a high chloride-to-sulfate ratio, English ale yeasts, English pale malts, and English aromatic hops. Combined with oats and chocolate malts, these ingredients will result in a creamy-bodied beer with notes of chocolate, coffee, caramel, and roasted malts.

If that sounds like the type of beer youd enjoy brewing and drinking, keep reading to learn all about the style. I will cover all of the important aspects of the recipe and instructions.

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The Oatmeal Stout Style

Many beer fans are surprised to find that oatmeal stout has very little oatmeal flavor. Instead the oatmeal adds a rich, creamy, silky character to the beer due to the high protein, lipid and gum content. Several early commercial examples included very little oatmeal , though most were made with between 5% and 30% oatmeal by weight. Using more than 30% oatmeal will lead to an astringent flavor and bitterness.

The BJCP style guide describes Oatmeal Stout as a variant of sweet stout that is less sweet, and relies on oatmeal for body and complexity rather than lactose. It may have a roasted grain aroma mixed with a light sweetness, with little fruitiness or diacetyl. Hop aroma and flavor are low, and it may have a slight oatmeal aroma.

Color is medium brown to black , with an original gravity of 1.048-1.065 which results in an alcohol content of 4.2-5.9%. Bitterness is in the 25-40 IBU range, with a bitterness ratio in the 0.5 IBU/GU range.

Popular Commercial Oatmeal Stouts

Are oatmeal stouts starting to sound good? Pick one up and give it a try!

To get an idea of the style, here are some commercial examples you can try:

Fremont Brewing Company The Rusty Nail If you like imperial stouts, this imperial oatmeal stout is for you. Sitting at 13.3% ABV, this beer provides depth with malt sweetness, cinnamon, licorice, and espresso flavor notes.
Samuel Smiths Oatmeal Stout A lighter beer at 5% ABV, Samuel Smiths Oatmeal stout has notes of caramel, chocolate, and fruits.
Founders Brewing Company Breakfast Stout This oatmeal stout leans into the coffee notes in addition to the roasted malt flavors. With these flavors, it provides a nice balance between sweet and bitter flavors.
Ohio City Oatmeal Stout Another well-balanced oatmeal stout, this one has notes of chocolate, caramel, and roasted malts.

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Adapted From Cocktails On Tap By Jacob Grier

Beer cocktail guru Jacob Grier, author of Cocktails on Tap, calls the Averna Stout Flip one of his favorite creations. Working with the idea that dark beer likes dark spirits, Grier developed the drink while guest bartending at a Prohibition-themed spot in Portland. This boozy milkshake-like concoction works best with heavier stouts .

2 dashes Angostura bitters

Crack the egg into a shaker.

Add the Averna, stout, bitters and ice then shake hard until cold and frothy.

Strain into a wine glass.

Garnish with freshly grated nutmeg.

Oatmeal Stout Recipes Great Beer Styles

by Brad Smith on September 23, 2011·

Oatmeal stout is a popular variant of Stout introduced in the late 19th century and famous for its smooth, creamy, silky texture. This week well talk a bit about the history of oatmeal stouts, the beer style, how to design a recipe for one and how to brew it.

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Samuel Smith Oatmeal Stout 355 Cl

2,40

Cerveza de color negro, opaca, muy sedosa y de textura suave con un paladar medio seco complejo y un final agridulce.

: carnes, asados. Postres y repostería con chocolate.

Curiosidad: elaborada a mano en la pequeña fábrica de cerveza de Melbourn Brothers en Stamford, utilizando un viejo equipo de elaboración manual.

Hay existencias

SAMUEL SMITH OATMEAL STOUT 35,5 CL

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Samuel Smith Oatmeal Stout 12x 550ml

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Brewing An Oatmeal Stout

The grain bill for an oatmeal stout typically starts with UK or American pale malt, which generally comprises about 60-80% of the grain bill. Oats are the next major component, making up 5%-25% of the bill in most recipes, though some extreme examples use as much as 30% oats. I personally recommend targeting the 10% oats to start with.

A variety of grains are often added to enhance body and complexity including Caramel/Crystal malts, Cara-Pils, Cara-Foram malt, flaked barley, and occasionally even wheat or flaked wheat. These typically are included in the 5-10% weight range. When using Caramel/Crystal malts, the darker versions are often favored to add color and caramel sweetness to the beer.

The stout character and color is usually achieved by using Chocolate malt and Black Patent malt . These are typically constrained to 4-10% of the grain bill to achieve a stout character without creating an overwhelming roasted coffee flavor, as oatmeal stout should be in the sweet stout family, and not dry like Irish stout. Stout roast and roasted barley is generally not used in oatmeal stout as it adds too much coffee or burnt flavor to the mix.

Fermentation is done at normal ale temperatures and the beer may be bottled or kegged. Traditional stouts are served with fairly low carbonation and warm, but many American drinkers prefer a moderate carbonation and chilled beer.