Fremont Brewing's Before Dark Star Oatmeal Stout Recipe

Here’s the recipe for what would later be scaled up to become Dark Star, which would then become Rusty Nail, from Fremont Brewing in Seattle, Washington.


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.060
FG: 1.010
IBUs: “Not much at all”
ABV: 6.1%


8 lb 6 oz (3798 g)2-row malt
1 lb 2 oz (510 g) oats
1 lb 6 oz (623 g) Crystal malt
13 oz (368 g) roasted barley
1 lb 2 oz (510 g) Chocolate malt
4 oz (113 g) Carafa II


1 oz (28 g) Horizon at 60 minutes
1/3 stick brewer’s licorice at 15 minutes
1 oz (28 g) Cascade at 10 minutes
2 sticks cinnamon at the beginning of fermentation


Wyeast 1084 Irish Ale


Mash at 154°F (68°C). Boil for 60 minutes with a good, rolling boil, following the hops and additions schedule. After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Oxygenate the wort very well and pitch the yeast. Ferment between 65°F (18°C) and 75°F (24°C) for 30 days, adding cinnamon at the start and tasting every 12, 24, 36 hours until you reach the desired level of taste, remembering that the flavors will meld over time.


Don’t sweat the cinnamon too much. During fermentation with the cinnamon, remember it will fade over time, so it’s best to start out with both the cinnamon and licorice a bit larger in the presentation than you may want. Time is the key to this beer coming together.