stout, oatmeal stout, extract
Source: Jim Grady (firstname.lastname@example.org), HBD
Issue #1239, 10/4/93
Here is a recipe for an "oatmeal stout" I made using their extracts. I
am quite pleased with it.
- 6# William's Oatmeal Dark Extract
- 1# William's American Dark DME
- 1# William's Weizenmalt DME (60% wheat, 40% barley)
- 6 oz. Amber Crystal Malt (60^L)
- 3 oz. Dark Crystal Malt (120^L)
- 7.5 HBU Northern Brwer Hop Plugs (1 oz. @ 7.5 %alpha) - 60 min boil
- 2.5 HBU E.K. Goldings Hops (whole) (1/2 oz, don't really remember the
alpha content) - 60 min boil
- 1/2 tsp Irish Moss - 20 min boil
- Wyeast Irish Ale yeast
1. For the crystal malt, I crushed the malt and put in a straining bag &
put that in 6.5 gal of water at 120^F.
2. Heated the water to 170^F & removed the heat.
3. Let steep at 170^F for 15 min.
4. Remove grains, bring pot to boil.
5. Remove heat, add malt extracts.
6. Bring to boil, add hops & boil for 60 min. Add Irish moss 20 min
7. etc, etc, etc,
For the new brewers out there, it took me a while to realize that I
needed to do the first part of step 5. I used to add the extracts while
the heat was applied and no matter how well I tried to stir, I would
scorch some malt onto the bottom of the pan. Also, it should be obvious
that this is a full-boil. If you only boil 2-3 gal, you'll have to
increase the amount of hops you use.