Oatmeal Stout Recipes
OATMEAL STOUT
This recipe was posted in reply to a message board request. For those of you who are into "brewing your own," here is a recipe for Oatmeal Stout you might like to try. Prep time = fermentation and aging time
Provided by Dee514
Categories Beverages
Time P1m29DT4h
Yield 5 Gallons
Number Of Ingredients 9
Steps:
- Use a very big (stainless steel or enameled) pot for this, because you need to let the malt work on the starches and sugars while gradually increasing the temperature.
- Put the oatmeal and the hops in separate cloth bags.
- Bring 2 gallons of water to a boil, turn off the heat, add the oatmeal and let it steep for 1 hour.
- Remove the oatmeal and dissolve all the malt sugar and molasses, and add the bag of hops.
- Bring this wort to near boiling temperature and simmer it for 1 hour (longer if convenient).
- Bring the wort to a rolling boil (BE CAREFUL, it will froth up briefly when breakpoint is reached!!).
- Stir down or sprinkle with cool water to help it settle down to a boil.
- Continue the rolling boil for 1/2 hour, then pour the wort into the primary fermentor (add enough boiling water to the wort to reach the 5 gallon mark on your fermentor).
- Add the yeast when the wort has cooled.
- After going through the primary and secondary fermentation stages, add the priming sugar about 3 hours before bottling.
Nutrition Facts : Calories 2344.7, Fat 5.9, SaturatedFat 1, Sodium 282.8, Carbohydrate 533.3, Fiber 9.2, Sugar 446.8, Protein 39.3
OATMEAL STOUT CAKE
Complicated, spicy, orange-y grown-up flavor with a faint hint of beer. This is a great dessert for a beer sampling dinner. The recipe is from In the Sweet Kitchen.
Provided by fluffernutter
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat tohe oven to 350 degrees and line the bottom of a springform pan with waxed paper, then grease the paper and the sides of the pan.
- Cover the oatmeal with the stout and let soak 30 minutes or longer.
- Beat the butter and sugars until fluffy; beat in the eggs, vanilla and orange zest and mix well.
- Combine the flour, baking soda, salt, cinnamon and nutmeg.
- Drain the stout from the oats and reserve.
- Add the flour mixture to the butter mixture alternately with the drained stout, beginning and ending with the flour mixture.
- Stir in the oats then spoon the batter into the prepared pan and bake 50-55 minutes; let cool.
- Combine the topping ingredients and spread on cooled cake; broil until browns, watching carefully, as the sugar burns quickly.
Nutrition Facts : Calories 530.2, Fat 20.4, SaturatedFat 10, Cholesterol 81.5, Sodium 378.9, Carbohydrate 80.8, Fiber 2.3, Sugar 56.5, Protein 6.5
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