Breakfast of Champions Oatmeal Stout


Charlie Mops wannabe
Staff member
Ingredients for 5 gallons:

5.75 lbs. Bulk Pale Syrup
1.25 lbs. 2-row Pale Malt
1.5 lbs. Flaked Oats
.5 lb. Crystal 90L
.5 lb. Chocolate Malt
.5 lb. Roasted Barley
.25 lb. Wheat Malt
.25 lb. Carapils Malt
.25 lb. Black Patent Malt
2 oz. Willamette whole leaf 5.2% A.A. 90 min. boil - 49.3 IBU's

California Ale
Dry English Ale
Irish Ale

Partial mash recipe [requires at least a 4 gallon pot to mash in and
a 9 gallon brewpot to do a full boil. 8.5 gallons of water used.
Add milled grain & oats to 1.75 gallons of 165 degree F water mixing
well making sure all grain gets wet. Let rest at temperatures between
150-155 degrees for at least 45 minutes, stirring occasionally. Heat
2.75 gallons of water to 175 degrees F. With a large strainer, remove
grains from mash allowing sweet liquid to drain into brewpot. Use hot
water to sparge the grains in the strainer by slowing pouring it
using a measuring cup over the entire grain bed. This may take 3 to 5
strainer loads, but be sure to use the entire 2.75 gallons of 170
degree water to rinse the 5 pounds of grain you just mashed. Add 4
more gallons or so of water to the brew kettle and light the burner.
Total volume should be around 7.5 gallons. After the liquid is nice &
hot, add the malt extract with lots of stirring. Bring to a boil and
let boil 5 minutes. Turn the heat way down and add hops (this avoids
boilovers). Stir. Bring back to a rolling boil and boil for 90
minutes. After 90 minutes, remove hops with strainer. Throw your wort
chiller in and bring back to a boil. Add 1 tsp. Irish Moss. Boil a
final 10 minutes and turn off heat. Start chiller. Once below 80
degrees F, drain or pour wort into sanitized fermenter. Cork carboy
and shake like hell while it's lying on the carpeted floor. Once good
& oxygenated with a think foamy layer on top, add liquid yeast that
has been brought to room temperature (leave out for an hour or two
before pitching). Pop stopper in and give another quick shake. Affix
airlock to top and let ferment at 67 degrees F for 5 days... then
rack into secondary sanitized fermenter and let ferment at 67 degrees
F for another 9 days. After 2 weeks of fermentation, the beer should
be ready to bottle or keg. Bottles should be primed and conditioned
for 2-4 weeks at room temperature to carbonate, then cooled to 40
degrees F and allowed to cold condition for 5 days before drinking.
Kegs artificially carbonated of course can be ready to drink 5 days
after racking.
Target O.G. => 1.058 (assuming 54% mash efficiency) est. SRM => 40.7