stout, oatmeal stout, extract
Source: Patrick Stirling (pms@Corp.Sun.COM)
Issue #493, 9/11/90
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.
- 8 pounds, British amber extract
- 1/2 pound, black patent malt
- 1/2 pound, roasted barley
- 1/2 pound, chocolate malt
- 1 pound, steel cut oats
- 2 ounces, Eroica hops (boil)
- 1 ounce, Fuggles hops (finish)
- Whitbread ale yeast
- 1/2 cup, corn sugar (priming)
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).
- O.G.: 1.062
- F.G.: 1.015
- Primary Ferment: 1 week