Grumkins and Snarks Oatmeal Stout

Late in 2022, I looked through the 2021 version of the BJCP Guidelines and discovered that I'd never really brewed any beer in three of the Categories.

This included the 16. Dark British Beer Category.

I felt like I had to rectify this situation.

See BJCP 2021 Style Guidelines

Of the beers in the 16. Dark British Beer Category, the one that most interested me to brew was 16B. Oatmeal Stout, and I went ahead and designed a recipe.

A dark, roasty, full-bodied stout with enough sweetness to support the oat backbone. Enough hop bitterness to balance out the malt sweetness.

I included a significant amount of both malted and flaked oats, and earthy Fuggles hops towards the end of the boil to give a little more depth of character.

To read more about the Oatmeal Stout Style of beer, check out it's page on BJCP.

Originally, I thought I'd brew it in time to be drinking this before the New Year, but I ended up not brewing it until January.

Note, I will be brewing something in the other two categories early in 2023. Stay tuned for those on Sheppy's Blog: BJCP Goal.

The name "Grumkins and Snarks" refers to mythical creatures that are mentioned in Game of Thrones. I don't remember adding these to the potential beer names list, so I don't know if I got the name from one of the books or the shows, but when thinking of names for this beer, "Grumkins and Snarks" jumped out at me from the list.

I think the name is pretty cool, and it seems to fit well with a dark beer. 

Yum!

On untappd: Grumkins And Snarks Oatmeal Stout

For more about this beer, see Sheppy's Blog: Grumkins

Grumkins and Snarks Oatmeal Stout --- Batch 1

Style		Oatmeal Stout		Batch Size		5.50 gal
Type		All Grain		Boil Size		6.60 gal
Brewhouse Efficiency		68.00		Boil Time		60 minutes

Recipe Characteristics

Recipe Gravity		1.056 SG		Estimated FG		1.016 SG
Recipe Bitterness		29.7 IBUs (Rager)		Alcohol by Volume		5.3 %
BU : GU		0.531
Recipe Color		35.2 SRM		Color
Measured OG:		1.055		Measured FG:		1.014
ADF:		74		Measured ABV:		5.4

Ingredients

Ingredients

Amt	Name	Type	#	%/IBU	Volume
8.02 gal	Denver, Colorado	Water	1	-	-
5.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Gypsum (Calcium Sulfate) (Mash)	Water Agent	3	-	-
1.00 g	Baking Soda (Mash)	Water Agent	4	-	-
1.00 g	Chalk (Mash)	Water Agent	5	-	-
8 lbs 4.0 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	6	66.0 %	0.64 gal
2 lbs	Golden Naked Oats C15 (15.0 SRM)	Grain	7	16.0 %	0.16 gal
1 lbs	Oats, Flaked (1.0 SRM)	Grain	8	8.0 %	0.08 gal
12.0 oz	Chocolate Malt Dark (Proximity) (400.0 SRM)	Grain	9	6.0 %	0.06 gal
8.0 oz	Roasted Barley (Proximity) (475.0 SRM)	Grain	10	4.0 %	0.04 gal
1.000 oz	Magnum [15.80 %] - Boil 25.0 min	Hop	11	26.0 IBUs	-
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	12	-	-
1.000 oz	Fuggles [4.50 %] - Boil 10.0 min	Hop	13	3.7 IBUs	-
1.0 pkg	Nottingham (harvested) (Danstar #-) [23.66 ml]	Yeast	14	-	-

Mash Profile

Mash Steps

Name	Description	Step Temperature	Step Time
Saccharification	Add 32.06 qt of water at 159.0 F	152.0 F	45 min
Heat	Heat to 158.0 F over 10 min	158.0 F	15 min
Mash Out	Heat to 170.0 F over 7 min	170.0 F	10 min

If steeping, remove grains, and prepare to boil wort

Recipe Notes
Make 6 cup yeast starter a day or two before brew day.
Water salts bring Denver water profile (as defined by BeerSmith) to
Ca=105,Mg=8,Na=30,SO4=87,Cl=103,HCO3=147
Mash as directed.
Boil as directed.
Cool wort to as close to 60F as possible. Ferment in low 60's for a day or two then let the fermentation rise to ambient temp.
Keg after two weeks in fermentor. Force carbonate to taste.
Enjoy!

Brewing Record

Brew Date:				Strike Temp:
Mash Temps:
Pre-boil OG		1.051 (1.051 SG)		Pre-boil Vol		7 (6.60 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...