Lost in the Echo Oatmeal Stout Recipe | Craft Beer & Brewing Magazine
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Lost in the Echo Oatmeal Stout Recipe

Geoff Coleman’s award-winning oatmeal stout delivers a complex mouthfeel with flavors of coffee, roasted malts, and a balanced sweetness over a medium smooth body.

Geoff Coleman March 11, 2017

Lost in the Echo Oatmeal Stout Recipe Primary Image

Geoff Coleman’s award-winning oatmeal stout delivers a complex mouthfeel with flavors of coffee, roasted malts, and a balanced sweetness over a medium smooth body.

ALL-GRAIN

Brewhouse efficiency: 74%
OG: 1.060
FG: 1.017
IBUs: 35
ABV: 5.9%

MALT/GRAIN BILL

6.5 lb (2.9 kg) 2-row malt
1.5 lb (680 g) flaked oats
12 oz (340 g) biscuit malt
9 oz (255 g) Caramel 60L
9 oz (255 g) pale chocolate malt (200 SRM)
9 oz (255 g) Black Pearl malt (340 SRM)
7 oz (198 g) chocolate malt (350 SRM)
3 oz (85 g) roasted barley (700 SRM)

HOPS AND ADDITIONS SCHEDULE

0.7 oz (20 g) Warrior [15% AA] at 60 minutes
1 clarifying tablet at 15 minutes
1 tsp yeast nutrient at 15 minutes

YEAST

1.3 packages of rehydrated SafAle English Ale Yeast (Fermentis S-04)

DIRECTIONS

Do a single infusion mash at 154°F (68°C) for 60 minutes. After sparging, boil for 60 minutes, following the hops schedule. Add the clarifying tablet and the yeast nutrient at 15 minutes. Cool the wort to 68°F (20°C) and pitch the rehydrated yeast. Ferment at 68°F (20°C) according to the yeast package directions.

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