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Tuesday, September 27, 2011

Recipe: JP's Oak and Dry Nibbed Oatmeal Stout

After years of typing out my recipe to brewers, I am finally putting it in this stupid blog.  This way I can just link to it and not have to make excuses as to why I'm too much of a lazy mess to dig my sheet out and bang these keys.

This is a beer that I have been working on for almost 3 years, and it is one that does very well at my house, but not so great at competitions.  It hovers in the 35-40 rang every time, but never clears a medal.  Comments are that it is too light, not roasty enough, or some other crap.  Which is all true, and I deny none of it.  My oat stout is a beer that I make for myself and I purposely made it on the lower end of the style because that's how I like my oat stouts.  If you do, too, you might like this beer.  It's also the recipe I brought to NHC this past year, with oak and cacao nibs added - details of which I'll post below.

11 Gallons
60 min boil
70% Eff.
1.058 SG
WLP001 @ 64F

17 lbs British Pale
2.5 lbs Flaked Oats
1.5 lbs Carafoam
1.5 lbs Crystal 75
1.5 lbs Pale Chocolate Malt
.75 lbs Black Roasted Barley
.75 Carafa II

3 oz NB @ 8% AA for 60 min boil
3 oz BKG @ 7.5% AA for 5 min

Now, if you want to add some oak, I would suggest adding about an ounce of French Oak Chips to the fermenter.   This will create some mouthfeel and give a good foundation for the oak cubes later.

Once the beer is in the kegs, add an ounce or two of cubes (not chips.  C-U-B-E-S) and let that beer age for a few months.  If you want to add nibs, put about 6-8 ounces in a hop bag and drop into the keg.  Let those sit as long ass the oak.  With this beer, I usually let it sit for a month before I can't help myself and start drinking it, leaving the oak and the nibs in the keg until it blows.  But it doesn't peak until about 2 months have been put  on it.

Of course, this beer sits well by itself - no oak or nibs needed.  I sometimes only oak and nib one keg, so I have one straight and the other all funked up.  Good times.


  1. "ass the oak."


  2. Hey Jipper, couple of questions. At what temp do you mash and what toast level of oak do you generally prefer?

    I think I need to try this one out sometime!

  3. I think I recall you saying you like Hungarian... are those the cubes you use?

  4. Travis - sorry man! I mash at 152, and I enjoy medium toast.

    Spider - I use French, but yes Hungarian are great!

  5. Hi. I am new to brewing and have a question about when to add the wood and cacao. I am not using a keg and plan to bottle this beer so do I add them to the fermenter? If so, do they need to be sanitized somehow or can you add them directly to the fermenter. They do come in a sealed foil bag.


  6. is that 11 gallons into fermenter or preboil? thanks for the recipe man. bn for life.