Slacker Slab Oatmeal Stout

Oktoberfest is in the past. Time to brew some beer. With plans all set to brew another batch of Redcoat ESB, all the stout lovers let me know it was Stout Season. Fine, been wanting to brew the Oatmeal Stout again and like last time I will plan to put 5 gallons in the whisky barrel. As usual some modifications to the last recipe.

Best part of the day? We were joined by Steve (Slacker Slab) from California, near the end and we had him pitch the yeast. We then drove out to Petrichor in Winghaven and had lunch and beers including their Brown right out of the bright tank.


Sunday October 13, 2019

Oatmeal Stout – 12 gallons

Brewers – Charles, Alan, Steve

Grain Bill

  • 17 lbs – Maris Otter
  • 5 lbs – Flaked Oats
  • 1 lb 8 oz – Chocolate
  • 8 oz – Crystal 40
  • 8 oz – Roasted
  • 8 oz – Black Patent

Hop Bill

  • 3 oz – East Kent Goldings 6.4% – pellets – 60 mins.
  • 2 oz – Fuggles 2.9% – pellets – 30 mins.


  • wyeast 1099 Whitbread Ale

A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.

Calculated Stats

  • OG – 1.058
  • FG – 1.016
  • IBU – 47
  • SRM – 34.5
  • ABV – 5.5%

Mash in – 10 g @ 170˚ Step temp 148˚

45 minutes in – Bumb with 2 gallons @200˚ – Step temp 150˚ (Will never make it to mash out).

Mash Out – 3 gallons @ 200˚+ Step temp 170 ish??? (Told you).

Vorlauf – Wort cleared REALLY fast. Collected 15 gallons. This shit looks DARK.

Hop Bill as stated above. Used hop screens.

3 tablets Irish Moss.

Chilled to just below 80˚.

Transferred via pump to fermenter in kitchen.

A big miss on gravity – OG = 1.049 – Here is where I should go into the story of using some new brewing software (Brewfather), and how I used the default equipment profile and how this was different and that is different blah blah blah. But I am just too tired to care right now. Should still be a good beer. Maybe?

I still think it is really cool software and I just need to figure it out for my system.

Steve pitched his first yeast. Will have to ship some bottles to him when it is ready.

Put off most of the clean up until after lunch.

Sunday night a steady bubble. Monday a strong steady bubble. Tuesday night slowing a little already.

Saturday, October 26

Racked 5 gallons to keg, 5 gallons to whiskey barrel.

FG = 1.013  ABV= 4.7%



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