Some Old Dude’s Oatmeal Stout

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Ever notice how every oatmeal stout is named after some dude? Grandpas Oatmeal Stout, Dad's Oatmeal Stout, Grandads Oatmeal Stout, and the list goes on and on. So, we thought we would take all those and combine them in Some Old Dude’s Oatmeal Stout. This stout is nice and malty with hints of chocolate and that creamy feeling you enjoy from any great Oatmeal Stout.

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Some Old Dude’s Oatmeal Stout
Some Old Dude’s Oatmeal Stout

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    What You Get

    1 Coopers Dark Unhopped Malt Extract (UME)

    2 Packets of Oat Flakes

    1 Packet of Chocolate Malt

    1 Packet of Black Malt

    1 Packet of Fuggle Hops

    1 Packet of Goldings Hops

    3 Muslin Hop Sacks

    1 Packet of S-04 Ale Yeast

    1 Packet of No-Rinse Cleanser

    For Fans Of

    Oatmeal Stouts That Are Named After Old People 

    Brew Specs

    Flavor: Malty 

    Original Gravity: 1.060

    Final Gravity: 1.014

    ABV: 6.09%

    SRM: (Color): 44

    IBU: (Bitterness): 39


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Add all the Oat Flakes into one muslin sack tie it closed so that the grain can flow freely
    within the sack. Then add the Chocolate Malt and Black Malt into one of the muslin sacks and
    tie it closed so that the grain can flow freely within the sack and set both aside.

    2. Add 8 cups of water to a 1 gallon or larger boil pot. Begin heating the water to a range of 150-
    155 degrees F and hold, at this range. Next, add the grain sack into the water, and maintain the
    150-155 temp for 30 minutes. 

    3. While you wait, add the packets of Fuggle hops and Goldings hops, to a hopsack and tie it
    closed so that the hops have room to expand and flow freely within the sack. Set aside.

    4. After the 30 minute steep has completed, turn off the heat and remove the grain sack from the
    pot and place it into a colander to drain, allowing the runoff to flow back into the pot, and rinse
    the grain with one cup of hot water (around 150 degrees), letting the excess runoff flow back into
    your pot. DO NOT squeeze the grain sack. Once drained, discard the grain sack.

    5. Open the can of Coopers Dark Malt Extract and pour it into your grain water. Make sure to
    mix this thoroughly to prevent scorching. Once the UME is thoroughly mixed bring this mixture
    up to a low rolling boil. Continue to stir occasionally while the mixture is coming to a boil. 

    6. Once you have reached a low rolling boil add in your hopsack with the Fuggle and Goldings
    hops and allow them to boil for 60 minutes in this mixture. Once 60 minutes has passed remove
    your pot from the heat. (The hopsack will stay in the wort during the duration of fermentation.)
    Keep an eye on the water level and top off as necessary.

    7. Fill your fermenter with cold tap water to mark 1 on the back. If using any other fermenter this
    would be approximately 1 gallon of water. 

    8. Pour the wort including the hop sack, into your fermenter, and then bring the volume of the
    fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off to
    8.5 liters).

    9. Stir your wort mixture vigorously with your sanitized spoon or whisk. 

    10. Sprinkle the S-04 brewing yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F, and out of
    direct sunlight. Ferment for 21 days.


    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

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