stout, oatmeal stout, extract
Source: Rick Ellis (firstname.lastname@example.org),
I hve been having very good luck and a tasty stout using the following
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
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.