Most Recent Oatmeal Stout

Classification: stout, oatmeal stout, extract

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

Darker and more astringent than the other recipes, also more boldly hopped but still well-balanced due to the higher gravity. A little like Xingu or Mackesons with its residual sweetness.

Ingredients:

6.6 pounds, Munton & Fison light unhopped extract
3.3 pounds, Munton & Fison dark unhopped extract
1/2 pound, cara-pils malt
1/2 pound, black patent malt
1/2 pound, roasted barley
3/4 pound, steel cut oats
1/2 pound, malt-dextrin
2 ounces, Sticklbrackt hops (boil)
1 ounce, Bullion hops (boil)
1 ounce, Cascade hops (finish)
1 ounce, Cascade hops (dry)
14 grams, Whitbread ale yeast
Irish moss/water crystals

Procedure:

Last in the series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added in the standard stove- top method and removed at boil. Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The Sticklbrackt are added in 1/2 ounce batches at 20 minute intervals, the Bullion 1/2 ounce at a time in between the Sticklbrackt. The finishing hops are added 5 minutes before the end of the boil. The dry hopping is done in the primary.

Specifics:

F.G.: 1.030