Oatmeal stout 1
54 Servings
Ingredients
| Quantity | 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) |
| Whitbread ale yeast | ||
| ½ | cup | Corn sugar (priming) |
| 1 | week | |
Directions
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