Oatmeal stout 3

Yield: 54 Servings

Measure Ingredient
8 pounds Amber malt extract
1 pounds Steel cut oats
½ pounds Black patent malt
½ pounds Roast barley
½ pounds Chocolate malt
2 ounces Eroica hops (boil)
1 ounce Fuggles hops (finish)
\N \N Whitbread ale yeast

Crack all grains (except oats), add to 2 gallons cold water, add oats, bring to boil. Remove grains with strainer when boil is reached. Add malt extract and boiling hops. Boil 60 minutes. Add finishing hops and boil another minute or so. Remove from heat, let steep 15 minutes. Put 4-6 inches of ice in bottom of plastic fermenter and strain wort into fermenter. Sparge. Bring volume to 5-¼ gallons and mix. The tempera- ture should now be below 80 degrees. Rack to 6 gallon glass carboy and pitch yeast. Bottle when fermentation is done (about 2-3 weeks). I really liked this beer! Dark and smooth with a creamy mouth feel. No specific oatmeal flavor, but lots of body. Light brown head. The only problem I had was that after about 3 months in the bottle it developed a distinct off flavor. Could be from the ice, or maybe it got oxygenated during bottling.

Primary Ferment: 2--3 weeks

Recipe By : Patrick Stirling File

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