Source: Dave Wressell
Recipe added: 11/10/00
Incredible stout after "only" 2 weeks in the bottle. Very dark but very clean and clear looking. More of a sweet stout, with a fine head that lasts the entire pint.
This was the 2nd time I made this recipe, but the first time I used Oatmeal. (Doctor said I needed more fiber in my diet, thus the name of this brew.)
2 pints and you'll be slurring your words. Prost!
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: n/a
Finishing Gravity: n/a
Time in Boil: 1 hr
Primary Fermentation: 1 week
Secondary Fermentation: 1 week
Additional Fermentation: (bottle condition 2 wks min.)
- 3.0 lbs Dark LME (bulk, or 1 3.3 lb can)
- 3 Lbs Amber DME
- 2 Lbs Dark DME
- 1-3/4 Lbs Crystal Malt (80L cracked)
- 2-1/2 cups Black Patent Malt (480L cracked)
- 2-1/2 cups Roasted Barley (464L non malted, cracked)
- 2 cups instant oatmeal, dry
- Irish moss (for fining)
- 2 Oz Chinook hop pellets in boil 60 mins
- 1 Oz Cascade hop pellets in boil 2 minutes
- Wyeast 1084 Irish Ale Yeast (Liquid smack pack)
- 5 Oz priming sugar
Using a 20Qt pot, I did the following:
Steep grains in about 3 gallons of water up until boiling point. Remove grains prior to boil.
Once boiling starts, put in extract and the Chinook hops for 60 minutes. Put in the Cascade hops for the last 2 minutes of the boil. (Irish moss as directed on container for last 15 minutes of boil)
Add water to make up 5 gallons in primary fermenter, cool, then pitch yeast.
Rack after 1 week to secondary, then bottle after one week more.
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