Post Brew Update!

OATMEAL STOUT RECIPE (some of the measurements changed a bit, so go off these if you plan on brewing it!)


4 lbs Amber Malt Extract (Dry)
1 lbs Wheat Malt Extract (Dry)
7 lbs Domestic 2 Row Pale Malt
1.5 lbs Roasted Barley
12 oz Cracked Oats
10 oz Crystal Malt (120 L)
6 oz Red Wheat Malt
0.25 oz Pacifica Pellet Hops (30 min)
0.25 oz Centennial Pellet Hops (1 min)
2 oz Northern Brewer Pellet Hops (90 min)
1/4 tsp Irish Moss
English Ale Yeast

Brita Purified San Diego tap water

First we heated 5 quarts of water to 172 degrees F and added our crushed grains, stirring well to distribute the heat. As soon as the temperature showed 155 degrees F we removed the pot from our heat source and left it covered for 45 minutes.

After 45 minutes, we heated the pot back up to 167 degrees F and then poured the contents through a strainer to a second pot. After straining the grains out, we threw them away. We poured more water into the mash until it reached 2.5 gallons. From there, we stirred in both packets of malt extracts plus our 90 minute hops and then brought the wort to a rolling boil. For the duration of the boil, we did not have the pot covered, and we frequently stirred.

After 1 hour, we added the 30 minute hops.
20 minutes after that, we added the irish moss.
9 minutes after that, we added the 1 minute hops.
1 minute after that (90 minutes after bringing the wort to a boil), we covered the pot, removed it from the heat and immediately put the pot into a sink full of cold water. (Note: put it in bathtub next time).

After 30 minutes of cool down (with the wort's temperature being about 75 degrees F), we poured the wort through a strainer into our sanitized fermenting bucket that we had already added 2.5 gallons of cold water to. We added a little more cold water to bring the contents to 5 gallons, and stirred it for about 30 seconds.

Then, we pitched the yeast and sealed the top onto the fermenter, making sure that everything coming in contact with the wort had been sanitized.

We didn't take a gravity measurement before pitching the yeast (oops!), but in a week I'm going to siphon the beer from the fermenter to the glass carboy, assuming there are no more air bubbles coming out of the airlock. The recipe we used suggests at least one week in the carboy before adding 3/4 cup of sugar and bottling. I think we're going to taste the beer at this point, but it's supposed to sit in bottles for at least another week for the carbonation to build up to normal levels.

Stoked!