Oatmeal stout

Yield: 1 Servings

Measure Ingredient
3 pounds 3-row amber barley
1 pounds Rolled oats
1 pounds Rolled barley
1 pounds Chocolate malt
1 pounds Bavarian dark malt
2 pounds Amber extract
7 \N Au hops (I think I used Cascade)
1 ounce Ale yeast

Crack the grains, and do a standard mash. My mash schedule is 30 min @ 125F, 60 min @ 155F, 5 min @ 168F. Sparge with sufficient water to generate 6 gal wort. Bring to a boil, and add the extract and hops. Boil 60 min, chill, put in your fermenter and add yeast.

Active fermentation usually goes 5-7 days. After this, rack into a keg, and age 2-5 weeks. Drink.

thompson@... (Ross Thompson)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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