Oat Malt Stout Recipe

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Booze River Cottage HandbookThis brew is a brown stout, as opposed to the more familiar black stout; it is a rich amber colour. Stouts are so called because of their ‘mouth-feel’ something everyone who has tried the most famous of all stouts, Guinness, will understand. Fairly ancient recipes for brown stouts abound; one from the Gentleman’s Magazine of 1768 called for nothing more than brown malt, hops, water and yeast, though you would need to get a grip on bushels and hogsheads. The 1919 beer is light in flavour and has a creamy head, courtesy of the oat malt.

  • Yield: 25 litres


  • 2.7 kg English pale ale malt
  • 1 kg oat malt
  • 1 kg high-colour crystal malt
  • 800 g chocolate malt
  • 500 g dark malt extract, such as Muntons Dark Spraymalt
  • 65 g Fuggles hops
  • 4 tsp gypsum
  • 2 tsp salt
  • 2 tsp dried carragheen
  • 11 g sachet English ale yeast
  • 12 g East Kent Golding hops
  • 50 g sugar for priming
How to Make It
  1. Mix the malt grains in a fermenting bucket and stir in 15 litres water at 75°C. The mash heat should be 67°C. Cover and keep warm for 2 hours.
  2. Sparge with water at 77°C until you have 25 litres wort. Transfer to your copper.
  3. Boil for a total of 1½ hours, adding the malt extract, 25 g of the Fuggles hops, the gypsum and salt at copper-up, the rest of the Fuggles hops at 45 minutes and the carragheen at 1¼ hours. Leave to stand for 40 minutes.
  4. Transfer to your fermenting bucket, straining out the used hops. Liquor down until the specific gravity is at 1050, then cool rapidly.
  5. Aerate and then pitch the yeast at 20°C. Leave to ferment for about 5 days until fermentation is complete and the specific gravity is around 1015.
  6. Rack into a barrel or wide-neck fermenter and add the Golding hops in a muslin bag. Rumble the barrel every day for 3 weeks.
  7. Prime and continue as usual for a cask beer or bottled beer.

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