JP's Oaked and Dry Nibbed Oatmeal Stout

Another recipe compliments of the BN. This one from JP. Click the link above to check out his blog.


11 Gallons
60 min boil
70% Eff.
1.058 SG
Mash at 152 F
WLP001 @ 64F

17 lbs British Pale
2.5 lbs Flaked Oats
1.5 lbs Carafoam
1.5 lbs Crystal 75
1.5 lbs Pale Chocolate Malt
.75 lbs Black Roasted Barley
.75 Carafa II

3 oz NB @ 8% AA for 60 min boil
3 oz BKG @ 7.5% AA for 5 min

Medium toast for oak

Now, if you want to add some oak, I would suggest adding about an ounce of French Oak Chips to the fermenter.   This will create some mouthfeel and give a good foundation for the oak cubes later.

Once the beer is in the kegs, add an ounce or two of cubes (not chips.  C-U-B-E-S) and let that beer age for a few months.  If you want to add nibs, put about 6-8 ounces in a hop bag and drop into the keg.  Let those sit as long ass the oak.  With this beer, I usually let it sit for a month before I can't help myself and start drinking it, leaving the oak and the nibs in the keg until it blows.  But it doesn't peak until about 2 months have been put  on it.

Of course, this beer sits well by itself - no oak or nibs needed.  I sometimes only oak and nib one keg, so I have one straight and the other all funked up.  Good times.