Oatmeal wheat stout

Yield: 1 Servings

Measure Ingredient
3⅓ pounds Edme Irish stout extract
3⅓ pounds Edme light beer extract
3 pounds Pale 2-row malt
2 pounds Crystal malt
1 pounds Wheat malt
1 pounds Old-fashion oatmeal
2½ cup Roasted barley
4 cups Black patent malt
1 \N Pack
1 \N Stick brewers licorice
2 ounces Hallertauer leaf hops
1 ounce Tettnanger leaf hops
½ teaspoon Irish moss
1 teaspoon Diastatic enzyme powder
\N \N Edme ale yeast

Crush pale and crystal malt. Loosely crush black patent malt. Place oatmeal in cheesecloth. Mash all except 2 cups of the black patent malt for 1-½ hours. Add diastatic enzyme. Sparge and begin boil. Add ex- tracts and licorice. After 15 minutes of boil, add 1 ounce Tettnanger and continue boil. After another 15 minutes, add ½ ounce Hallertauer.

During last 15 minutes, add Irish moss and 2 cups black patent malt.

During last 2 minutes of boil add 1 ounce Hallertauer. Cool rapidly and pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed with normal single-stage fermentation. This recipe was developed by Kenneth Kramer who published it in the June 1986 issue of All About Beer magazine.

I won't comment on the choice of hops. Original Gravity: 1.078 Final Gravity: 1.032

Recipe By : Serving Size:


Similar recipes