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Eagle Face Oatmeal Stout

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Batch Size (gallons)5
Recipe typeAll Grain
Style13C. Oatmeal Stout
Original Gravity1.062
Final Gravity1.023
ABV5.12% (basic)   /   5.13% (advanced)       [what's this?]
Color34.5 SRM
Boil Time60 min

YeastWhite Labs WLP002 (English Ale)

Pale Malt (2 Row) US9 lbs64.3%2
Oats, Flaked1 lb 4 oz8.9%1
Victory Malt1 lb7.1%25
Caramel/Crystal Malt - 80L1 lb7.1%80
Chocolate Malt 12 oz5.4%350
Roasted Barley 8 oz3.6%300
Rice Hulls 8 oz3.6%0

Northern Brewer (Boil)1.5 oz58.5%38

DirectionsMash in with 20.7 guarts of water at 166.7 F, to hit a target mash temperature of 156.0 F. Mash for one hour, and batch sparge with 2 steps (0.27gal, 3.76gal) of 168.0 F water. Collect wort, boil for one hour with appropriate hops schedule.

Ferment at 68 degrees for 10-14 days.

A rich and malty oatmeal stout, with a nicely balanced bitterness. The flavor is primarily coffee and just a light hint of cocoa.

The name is in honor of the horned dinosaur Aquilops, whose name translates as "Eagle Face." I was on the team of scientists who named the dinosaur, so it only seemed fair to create a beer in its honor.

This all grain Oatmeal Stout homebrew recipe was submitted by FossilBrewer.