Cream of oats stout

Yield: 54 Servings

Measure Ingredient
6 pounds Klages 2-row pale malt
½ pounds Dextrin malt
1⅛ pounds Rolled oats
½ pounds Crystal malt
½ pounds Chocolate malt
¼ pounds Roasted barley
1 ounce Clusters boiling hops (7.4
Alpha)
½ ounce Cascade hops
10 ounces Lactose
½ teaspoon Irish moss
Wyeast #1007: German ale

Mash in 3 quarts cold water. Raise temperature to 153 degrees and hold until iodine test indicates complete conversion. Transfer to lauter tun and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch yeast. Very smooth, silky mouth feel. Great flavor, nice sweetness with mild roasted malt flavors. Somewhat thin for style. Will use ale malt next time. Could also use more dextrin and pale malt and possibly mash at higher temperature. Overall, a very nice beer! Original Gravity: 1.040 Final Gravity: 1.015 Primary Ferment: 7 days Secondary Ferment: 3 weeks Recipe By : Glenn Colon-Bonet File

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