Sticky Wicket Oatmeal Stout

Sticky Wicket Oatmeal Stout is rated 4.8 out of 5 by 25.
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Black as a Midlands night, Sticky Wicket Oatmeal Stout is a masterful blend of pale, caramel, chocolate and roast malts, along with a generous portion of malted oats. Moderately bitter, yet creamy and satisfying, Sticky Wicket has the roasted flavor of an English stout and a dense, rich head from the oats for a truly unique experience.

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    What You Get

    1 Can of St. Patrick's Irish Stout Brewing Extract (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of BrewMax LME Smooth

    1 Packet of Oat Flakes

    1 Packet of Chocolate Malt

    1 Hop Sack

    1 Packet of No-Rinse Cleanser

    For Fans Of

    Samuel Smith Oatmeal Stout

    Firestone Walker Velvet Merlin

    Brew Specs

    Flavor: Malty

    Original Gravity: 1.047

    Final Gravity: 1.012

    ABV: 4.7%

    SRM: (Color): 40

    IBU: (Bitterness): 43

    STEP 1: Sanitizing

    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. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can and BrewMax LME in hot tap water.

    2. Add the all grains to a Muslin Hop Sacks tying it closed.

    3. Using a measuring cup, pour 6 cups of water into your clean 4-quart or larger pot (Use just enough water to cover the grains). Bring your pot of water up to above 155 degrees F.

    4. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees.

    5. Carefully lift the grain sack out of the pot, and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water each. Let drain. Do NOT squeeze the grain bag. Discard grain bag.

    6. Bring the grain water to a low rolling boil, then remove from heat.

    7. Open the can of Brewing Extract and LME and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

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

    9. Pour the wort, 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 with cold water to the 8.5-liter mark).

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

    11. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.

    12. Put your fermenter in a location with a consistent temperature between 70° and 76° F (21°-24° C), and out of direct sunlight. Ferment for 14 days.

    STEP 3: Bottling & Carbonating

    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 21 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 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 solution 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 to sit for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 

    Tip from our Brewmasters

    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.

    Rated 5 out of 5 by ronin1809 from Fun to make, and a great drink. wow! what a great brew. Fun to make, and it takes a little patience and adherence to technique. You must monitor the temperature of the mash, but that is not so hard. I had a great time making it, and today, after five weeks in the bottle, I sampled it for the first time. Nice malt flavor, very dark and balanced, with an excellent head. I might just boost the alcohol in the next batch (I will definitely be making it again) as it only has a 4.8% alc. I expect it will continue to improve in the bottle over time. Do yourself a favor, and buy this recipe...even if you have to buy a new thermometer. PS Use spring water, or, at least, purified.
    Date published: 2017-03-16
    Rated 5 out of 5 by Stewie510 from Love it!! This recipe was pretty easy make and is a great if you are wanting to get into full grain mashing. I am in the carbonation phase of the process but seems to be progressing very nicely. Love how Mr. Beer has progressed into grain mashing. Makes it a little more exciting than just open this can and open that can.
    Date published: 2016-04-27
    Rated 5 out of 5 by LCotte from Excellent taste Thought I would give it a try and I will definitely but it again. Good head and smooth tasting stout.
    Date published: 2017-07-04
    Rated 5 out of 5 by Rowlaw1 from Best Recipe so far Taste of chocolate and espresso with the mellow background of oatmeal. Fantastic.
    Date published: 2017-04-30
    Rated 5 out of 5 by papa finn from great expectations I Brewed on the 22 April and Bottled today 8 May the Condition time recommended is 6-8 weeks so I will try my first Taste 6 June ( alright I most likely crack one in two weeks to see how 4 weeks works on the conditioning time, Cheers,Papa Finn
    Date published: 2016-05-08
    Rated 5 out of 5 by greatsaxhero from First partial mash I was worried that adding a partial mash to the recipe would raise the difficulty of the brewing process. As everything was included with the kit it is a breeze to brew although it does take a little more time. It is fermenting now in the LBK and I look forward to trying my first sip.
    Date published: 2016-04-27
    Rated 5 out of 5 by Walt_Felix from My First Partial Mash. Just bottled it last night but it already has me eagerly awaiting the final product. Has a great flavor and aroma. I came in a bit light on the ABV @ 4% but my OG was a bit low to start with 1.040, probably could have used a little more seep time.
    Date published: 2016-07-02
    Rated 5 out of 5 by RDannhoff from Delicious Great dark beer with noticable caramel and chocolate flavor. It has a little bit of bitterness to it with a roasted flavor. It was one of my favorite dark beers I have made so far. I will be making this again!
    Date published: 2020-03-23
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    The instructions for sticky wicket stout says to leave the hops in the fermenter for the entire 2 weeks. The recipe does not include any hops. Is this a mistake?

    Asked by: Lars
    This would be an error. The instructions directly on the webpage do not contain this error. Cheers!
    Answered by: MRBEER
    Date published: 2022-10-11
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