Oatmeal Porter Brew Day and Tasting 2017

This is almost the same recipe I made in 2016, but I did add some more roasted Barley to the grain bill. Here is the recipe for a finished 5 gal batch:

8 LBS Maris Otter 62.7%

1 LB Flaked Oats 7.8%

12 oz Roasted Barley (Simpsons) 5.9%

12 oz Victory Malt 5.9%

10 oz Chocolate Malt 4.9%

8 oz Flaked Barley 3.9%

8 oz Black Barley (Stout) 3.9%

8 oz Crystal 80L 3.9%

2 oz Chocolate Malt (450 SRM not sure why I have this) 1%

2 oz Willamette 60 mins Alpha 4.8% Beta 4%

WLP007 Yeast


Mash in temp for this beer was 156 for 90 mins.

1st Runnings 18.75 Brix

2nd Runnings I did not take

Pre Boil wort was 8 gals

Pre Boil G was 1.048

60 min Boil

OG was 15 Brix

A started was made using a can of fast pitch.



Brew day went well. Temp on that Sunday was 35. For chilling the beer I let it sit covered until temp was under 100 deg then moved it into carboy. I pitched the yeast the next day.


Beer will stay in carboy until its ready to keg 3 to 4 weeks.

FG (Out Soon)

Tasting Notes (Out Soon)

Brew Day Video

Tasting Video 1

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