Oatmeal stout 1

Yield: 54 Servings

Measure Ingredient
8 pounds British amber extract
½ pounds Black patent malt
½ pounds Roasted barley
½ pounds Chocolate malt
1 pounds Steel cut oats
2 ounces Eroica hops (boil)
1 ounce Fuggles hops (finish)
\N \N Whitbread ale yeast
½ cup Corn sugar (priming)
\N 1 week

Crack grains using a rolling pin. Add grain and oats to 2 gallons cold water. Bring to boil. Strain out grains. Add extract and Eroica hops.

Boil about 1 hour. Add Fuggles and boil an additional 2 minutes. Steep 15 minutes. Sparge through sieve over ice. Mix. Rack to 7-gallon carboy and pitch yeast. Bottle when fermentation is complete (about 1 week). This was one of my best beers yet. Black, smooth and creamy. The oatmeal doesn't add a very pronounced flavor; I think it rather contributes to the creaminess and smoothness, which is becoming more pronounced as the beer ages. It has a fairly dark brown head, presumably from roasted barley---creamy with small bubbles. This recipe was derived from several posted by Jay H. in digest #459. Original Gravity: 1.062 Final Gravity: 1.015 Primary Ferment: Recipe By : Patrick Stirling File

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