Weasel Breweries™ Recipes:
Brother Lumpkin's Wild Oat Potation (Oatmeal Stout)

Three-Stage Temperature-Controlled Mash
Elapsed Time: 6 hours.
Target: OG=1.050, IBU=30
Makes 10 gallons.

  • 16 lbs. Pale Malt
  • 4 lbs. Flaked Oatmeal
  • 2 lbs. Dark Crystal Malt (60 deg.)
  • 2 lbs. Dextrine Malt (Carapils)
  • 1 lb. Flaked Barley
  • 1 lb. Chocolate Malt
  • 1 lb. Black Barley
  • 0.5 lb. Black Patent Malt
  • 2 oz. Chinook hops (bittering)
  • 2 oz. Willamette hops (aroma)
  • 2 tsp. Irish Moss (optional)
  • 2 vials White Labs Irish Ale yeast (one for each primary)

1) Water Treatment: Mash

Target mash water pH of 5.2 to 5.4. In central Texas area, 2 tsp. gypsum added to adjust carbonate ion concentration.

2) Dough In and Beta-Glucanase Rest

Heat mash water to strike temperature of 128 F. Add grain and water to lauter tun in thirds (one quart of water per pound of grain), stirring thoroughly to ensure even distribution for one minute each time before adding the next third. After dough in, rest at 120 F for 30 minutes.

3) Main Mash Saccharification

Raise to saccharification temperature of 152 F. Hold for 45 to 60 minutes.

4) Mash Out

Raise the whole mash to 168 F until saccharification is complete, approximately 20 minutes.

5) Water Treatment: Sparge

Add appropriate chemicals to achieve sparging water pH of 5.7 (in central Texas area, add 1/4 cup citric acid).

6) Sparging

Slowly sparge the mash, using approximately 8.5 gallons, transfering wort to boil pot, returning first runoff to lauter tun in pitcher until it runs more-or-less clear. Sparge time should be about 90 minutes, until outflow specific gravity drops to 1.010.

7) Boil

After sparging, bring the wort to a vigorous boil, stirring occasionally. Inhale.

Boil the wort for 60 minutes, adding ingredients at the following intervals:

Start of boil: Bittering hops- 2.0 oz. Chinook hops

45 minutes: Flavoring/aroma hops- 2.0 oz. Willamette hops

60 minutes: Stop boil.

6) Chill

Cool the wort to 80 F or lower before adding yeast. Cool the wort as quickly as possible to prevent infection, preferrably using a one- or two-stage wort chiller. Transfer to primary fermenters and pitch yeast.

7) Fermentation

Leave primary fermenter at approximately 68F for 1 week.

8) Bottling and Kegging.

After fermentation is complete, it's time to bottle/keg. Prime with 3/4 cup corn sugar (for bottling only) and bottle using the tasteful vessel of your choice. For kegging, figure it out for yourself. Age to taste. (Weasel Breweries recommends a minimum of four to six months. We think more is better in nearly every case.)

1st brewing, 13 Feb 2000.



To comment, complain or confess, send email to the Monks of Ann Arbor Abbey.

Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011