Ready to brew, but to start off right, we needed a beer worthy of a month-long celebration. Thankfully, the guys from @raisedgrainbrewingco stepped in with a chocolate oatmeal stout recipe that’s sure to please. Perfect for a cold winter night, this beer is going to be our answer to February in Wisconsin. Check out the recipe below and follow along. Brew day is up next! •
Raised Grain/Spike Chocolate Oatmeal Stout
10g batch •
Grain Bill
22 lb Maris Otter
4 lb Dark Chocolate Malt
2 lb Belgian Special B
2 lb Cara 20 – Caramel Malt
2 lb Carafa Special Type III
2 lb Brown; Crisp
1 lb Roasted Barley
4 lb Oat Flakes
1.5 oz Warrior Hops at 60 minutes
London ESB Yeast
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Directions
Hold mash at 152°F for 60 minutes. Sparge and move to boil kettle. Begin boil, add hops at 60 mins left in boil.
Chill the wort to 68°F, aerate and pitch your yeast.