stout, oatmeal stout, all-grain
Source: Larry Barello (firstname.lastname@example.org)
Issue #929, 7/21/92
This stout has a smokey aroma---probably due to the large amount of
roast barley. Even though it has a lot of hops, it seems balanced. I
think that Oatmeal makes the resulting beer quite sweet. If served too
cold (say 45 or below) it will be quite bitter. At 50-55 it is like
nectar. Sip, sip---writing this article gave me a thirst so I opened up
a bottle. Mmm, good stuff.
- 7 pounds, pale malt
- 1 pound, roast barley
- 1 pound, rolled oats
- 1/2 pound, light caristan (15--20L)
- 1--1/4 ounce, Chinook pellets (13% alpha) (boil 60 minutes)
- Whitbread ale yeast
Treat 7 gallons water with 5 grams gypsum and 1 gram chalk.
Mash in with 8 quarts 137 F. water, target temperature 123. After 30
minutes, step with 5 quarts boiling water, target temperature 154.
Conversion is done in 20 minutes or so. Mash out at 168. Sparge with
remaining water to collect 6 gallons. Boil 60 minutes with Chinook hops.
Chill, pitch with dry Whitbread yeast.