Full-bodied with a silken texture and a gentler roast profile than its Irish and American cousins, this ebony ale is rich and substantial.
This is a partial mash beer kit - see our Partial Mash Walkthrough for details.
Who doesn't love oatmeal stout? Its impossible not to love oatmeal stout. Full-bodied with a silken texture and a gentler roast profile than their Irish and American cousins, this ebony ale is rich and substantial. Almost hidden under strong notes of dark chocolate, figs, and light-roast coffee you'll find a subtle nutty, grainy flavor from flaked oats (made possible by the partial-mash technique). A long-lasting raft of beige foam floats on the jet-colored pint and laces the glass all the way down. This stout is wonderful by itself, but if you're looking for a dessert beer pair it up against a flourless chocolate cake, truffles, or even a raspberry tart.
In addition to the equipment required for malt extract brewing (boiling kettle, primary fermenter, siphon, etc.), you will need the following to brew our partial mash kits:
- A thermometer >with a range that includes 120°-170°F
- A mash kettle - a pot with a capacity of at least 4 gallons (the boiling kettle you already have can do double duty)
- A second pot or kettle with a capacity of at least 2 gallons for heating sparge water
- A large strainer or a nylon mesh bag that can hold up to 5 pounds of wet grain (used to separate the grain from the mash liquid in Step #8)
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