# 🍺 Top-down Brew: Pierson's Oatmeal Stout

## Data Entry

Recipe values
name: Pierson Oatmeal Stout og: 1.055 malt: Rahr two-row, 80, 2, 80 malt: Crystal 60L, 6, 60, 74 malt: Chocolate malt, 3, 395, 74 malt: Roasted barley, 3, 500, 54 malt: Oatmeal, 8, 4, 74 lme: 3.3 ibu: 25 hop: Chinook, 100, 13, 60 yeast: ale vol: 5.5 system: US eff: 75 prime: 2.5, 72

## Variations

Conversion to malt extract: This recipe cannot easily be converted to malt extract because the oatmeal must be mashed for sugar conversion.

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## Results

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## Notes

The brew crew wanted to try an oatmeal stout. The Pierson's Porter recipe was reconfigured to make this recipe. The changes are lower IBUs, medium crystal malt, and partial-mash for the oatmeal.

The oatmeal used was the typical Quaker oats used for breakfast cereal. These were boiled prior to the mash. A problem was that it cooled, then formed a thick, jello-like mass. Ugh. The mash temperature was too low due to adding this cooled oatmeal. This was fixed by boiling a small part of the mash (decoction), then returning it to the main mash. It wasn't a perfect process, but it turned out well.