Recipes / Kveik Oatmeal Stout
Kveik Oatmeal Stout
Brewed on brew date.
After a run of hoppy beers I wanted something dark and smooth. The challenge with stouts is getting roast flavour without harshness, so this recipe adds the dark malts late in the mash.
Recipe at a glance
- Batch size
- 19 L
- Mash
- xx°C, single infusion
- OG
- 1.0xx
- FG
- 1.0xx
- ABV
- x.x%
- IBU
- xx
- Yeast
- Lutra Kveik (OYL‑071)
Grain bill
| Malt | Weight (kg) | Share | When |
|---|---|---|---|
| Maris Otter | 3.00 | 56.1% | Full mash |
| Munich Type 1 | 0.80 | 15.0% | Full mash |
| Rolled oats | 0.70 | 13.1% | Full mash |
| Melanoidin | 0.25 | 4.7% | Full mash |
| Chocolate malt | 0.30 | 5.6% | Last 15 min |
| Roasted barley | 0.30 | 5.6% | Last 15 min |
| Total | 5.35 | 100% |
Hops
| Hop | Weight (g) | Addition |
|---|---|---|
| East Kent Goldings | 50 | 60 min |
Why these choices
- Late roast addition: adding the chocolate malt and roasted barley only for the last 15 minutes of the mash gives colour and coffee-chocolate flavour with less of the acrid, astringent edge a full mash can pull out.
- Oats: they give the silky, full mouthfeel an oatmeal stout needs.
- Melanoidin: it adds malty depth that supports the roast.
- Lutra: it stays clean even fermented warm, so the malt carries the beer.
Brew day notes
Did you hit your mash temperature? Pre-boil gravity? Anything go wrong?
Fermentation
Pitched at xx°C. Reached final gravity in x days.
RAPT Pill fermentation graph goes here
Tasting notes
After conditioning: aroma, body, roast level
Next time I'd change
Anything you'd tweak