Ye Ole Oat Stout
Source: Robert Grier
Recipe added: 09/18/04
I used a 6.5 gallon primary fermenter and removed the lid and covered it with a cloth for a day and a half then replaced the lid. The first batch blew the lid off after the air lock became clogged. This beer ferments real fast and was ready for consumption at the 6 week mark, I thought that was remarkable considering the alc content.
Very smooth and rich a sipping beer primed very light to keep it that way
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.092
Finishing Gravity: 1.014
Time in Boil: 60 min
Primary Fermentation: 10 days
Secondary Fermentation: 8 days
- 6lbs Amber malt extract
- 3.3 lbs dark malt extract
- 1 lb dark dme
- 2 lbs steel cut organic oats
- 1/2 lb dark crystal malt
- 1/2 lb black malt
- 1/2 lb roasted barley
- 1 oz Chinook hops 60 min
- 1 oz Willimette hops 30 min
- 1 oz Fuggle hops 3 min
- 3.5 oz corn sugar for priming
- Yyeast 1728 scottish ale
1) Boil 3 gallons of water to sanitize cover and cool to room temp.
2) Start yeast starter with scottish ale yeast and 1/2 lb of DME 24 to 48 hours
3) In five gallon pot add barley and oats (muslin bag optional) bring to 150-165 degrees and hold for 45 mins. (I use a big steel mesh basket) strain grains pour wort back into pot and rinse grains with hot waterinto pot to equal 3 to 3.5 gallons.
4) bring to boil add extracts and hops at prescribed times
5) chill wort to aprox 70-80 degrees and top up to 5 gallons in primary fermenter.
6) Pitch yeast starter and ferment at about 70 degrees.
7) Rack to secondary
8) Prime with 3.5 oz corn sugar
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