Oatmeal Stout

Classification: stout, oatmeal stout, extract

Source: Rick Ellis (redshoo@aol.com), r.c.b., 8/26/95

I hve been having very good luck and a tasty stout using the following recipe.

Ingredients: (5 gallons)

8 lbs british malt extract
1 LB roasted malt
1/4 Lb black patent
1 lb carapils
1 lb rolled oats
1 oz eroica (boiling)
3/4 oz willamette (50 min)
1 pkg wyeast irish ale yeast

Procedure:

Steep grains and oats at >180 deg. F and < boiling while water foe extract is coming to boil. Then add "tea" to boiling pot as water comes to a boil. Add extract and boil for at least 75 min. Use irish moss and do al the other stuff that you are used to doing.

I have found that fermenting in a carboy and keeping the carboy submerged up to the neck in about 72 degree F water and keeping a wet towel around the neck really helps to keep the fermentation temp. constant due to the thermal mass chacacteristics of water. Try this if you are bewing in hot weather this summer.