Not So Oatmeal

Classification: stout, oatmeal stout, extract

Source: Jay Hersch (75140.350@compuserve.com) Issue #459, 7/14/90

This turned out real fruity, probably because of the Alexander's. Dry hopping also helped, again the amount of steel oats to other grains was too low. To get opaqueness it was necessary to use at least 1-2 pounds of dark malt extract; because I didn't do that, this was more of a brown ale in color and body.

Ingredients:

3.3 pounds, Munton & Fison plain light extract
4 pounds, Alexanders pale unhopped extract
1/2 pound, black patent malt
1/4 pound, roasted barley
1/2 pound, crystal or cara-pils malt
1/2 pound, steel cut oats
1 ounce, Hallertauer hops (boil)
3/4 ounce, Fuggles hops (boil)
1 ounce, Cascade hops (finish)
1/2 ounce, Cascade hops (dry)
14 grams, Muntona ale yeast
Irish moss
water crystals

Procedure:

This is the third of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added in the standard stovetop method and removed at boil. Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing hops are added 5 minutes before the end of the boil. The dry hopping is done after 4 days in the primary.

Specifics:

F.G.: 1.018