Recipes - Thornbridge Oatmeal Stout
To celebrate their forthcoming home brewing competition, our friends at Thornbridge have been kind enough to come up with a cracking recipe to get your imagination going.
Caolan Vaughan top brewer and production manager at Thornbridge has given us a recipe which is sure to impress - perfect for the forthcoming cooler months.
The Thornbridge Oatmeal Stout is a great combination of malts and hops to deliver a dark and complex beer with lots of hoppy aroma finish.
Since its formation in 2005, Thornbridge brewery has consistantly delivered high quality, inventive ales winning numerous industry awards and much envious attention.
Operating from 2 different breweries, the new state of the art Riverside brewery and original traditional Hall Brewery, Thornbridge are one of the most talked about modern brewers. From the multi award winning Jaipur IPA to the latest lager - Browne, their beers combine imagination with vast scientific brewing knowledge resulting in creative, well balanced beers. If are yet to try Thornbridge's beers then seek them out as you will not be disappointed.
Thornbridge Oatmeal Stout
For 25 litres.
4.59kg Pale ale malt
273g Chocolate malt
219g Crystal Malt
109 Roasted Barley
273g Rolled Oats
(assumes 75% effeciency)
Start of boil 45g East Kent Goldings
End of boil 150g East Kent Goldings and 150g Fuggles
Mash temp 66C
Boil 75 minutes as vigorously as possible
Leave hops to sit in wort after heater off for an hour before transferring to FV. Fit cover to kettle while you do this.
Crash cool to 20C ASAP after stand
Fermentation and conditioning:
Yeast = Wyeast 1084 or Fermentis So4
Get all the ingredients to produce this recipe in our recipe pack.
Fermentation temp 20C
Should ferment in 7 days
Condition for 7 days at 12C then bottle using 1/2 teaspoon of sugar per 500ml.
Warm condition for a 4 days at 20c then cellar for a 2 weeks to clear.
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