Oatmeal Stout CP Soap Recipe

Empty beer into a heat-safe pot and put over a low heat stirring occasionally. Leave cooking for about 30 minutes.

After the beer is flat, pour into an ice cube tray and place in freezer. Let the beer harden.

Weigh beer cubes and place in a large container. If beer does not reach the weight of 10.64 ounces, add water until this weight is reached.

Weigh lye flakes and place in separate container.

Very carefully, pour lye into water/beer and stir until lye is dissolved. Set aside in a safe area.

Weigh oils and butter and place in microwave-safe glass bowl. Microwave on medium heat until butters are melted.

Into a plastic beaker, add 2 tablespoons of oils. Add the Titanium Dioxide for Oil and stir until completely blended.

When both the oils and lye water have cooled to around 100°F, you can start soaping.

Place the stick blender in the oils and tap it on the bottom of the bowl to "burp" it and release any air bubbles.

Pour the lye water down the shaft of the stick blender. Carefully blend your oils and lye water until the mixture comes to a very light trace.

Slowly, add your fragrance oil while stirring the soap with a spatula.

NOTE: The Oatmeal Stout fragrance oil causes the soap to turn brown. If you want the top of your soap to be very white, pour 8 oz. of batter into a separate measuring cup, then add the fragrance oil to the remaining batter.

To the separate measuring cup with 8 oz. of soap, add the Titanium Dioxide/oil mixture. Use the stick blender to incorporate, then use the spatula to make sure the color is completely stirred in.

Pour uncolored batter from Step 12 into the mold and tap on the counter to release any air bubbles.

Carefully pour the white soap (Step 13) along the top of your loaf. You can now play with texture on the top, making it look like whipped cream, if you like. Sprinkle the Oatmeal along the middle of the soap.

Carefully insulate the sides of the loaf with a towel. Allow to sit overnight, uncovered.

The next day, carefully unmold the loaf and slice into 8 one-inch slices. Allow the bars to sit on a cooling rack for 4-6 weeks to cure fully.

Once cured, package as desired and label accordingly.