Toasted Oatmeal Stout – Its about time I made a Roasted Barley based Stout so the other week I toasted some oats in the oven, checking every 5 mins and turning them, they just began to catch so I stopped at this point (Slight oven-smell to them, hope this doesn’t come through to the finished beer).
Nice solid bittering from Northdown and a little Challenger thrown in at the end too. The Malt bill is just an altered Guinness recipe splitting the 20% Flaked barley between Caramalt & Flaked Oats (should be better than Guinness).

Fermentables:
Pale Malt – 70%
Flaked Oats, Toasted – 10%
Roasted Barley – 10%
Caramalt – 10%

Hops:
Northdown – 6.2 % @ 60 mins – 42g (FWH)
Northdown – 6.2 % @ 30 mins – 42g
Northdown – 6.2 % @ 0 mins – 15g (15min Steep at 100c)
Challenger – 7.6 % @ 0 mins – 15g (15min Steep at 100c)

Final Volume: 23 Litres
Original Gravity: 1.046
Final Gravity: 1.015
Alcohol Content: 4% ABV
Total Liquor: 33.4 Litres
Mash Liquor: 12.2 Litres
Mash Efficiency: 75 %
Bitterness: 45 EBU
Colour: 211 EBC
Mash: 67°c for over 2 hours as I had stuff to do.
Yeast: Safale US-05

The malts, this actually dropped to 10°c, the Oatmeal is at the top so you can see the colour:

Copper filling onto First Wort Northdown hops:

I managed the protafloc all by my self:

Flameout hops going in:

Malt Recycling, she turns it into poo amazingly well:

One division in the meniscus, 1046 on the nail at 20°c:

Pretty slow but no fuss brewday, left the copper to clean later, in the fridge set at 19.5°c
According to BeerEngine I just topped 90% Mash efficiency on this brew, I shall put this down to the Oatmeal which simply disintegrated in the mash and the extended mash rest.

*Bottled 5th Feb ’12 with 60g White Sugar.