Omega Oatmeal Stout

November 9, 2011


The weather is getting colder, the leaves have nearly all fallen down, and daylight savings is gone for the year. That means it’s time for a batch of Omega. I left out the black malt this year to reduce the ashiness and bumped up the roasted barley and Maris Otter for a bit more malty sweetness and roastiness. The original gravity is 1.057 and it’s now happily fermenting away at 66F with Wyeast 1098 British Ale yeast. Here’s part of a brew day video, in HD no less:

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