![[Prev]](previous.gif)
![[Next]](next.gif)
![[Contents]](contents.gif)
![[ConvertUnits]](converter_button.gif)
![[About CM3]](about.gif)
Oatmeal Stout
Classification:
stout, oatmeal stout, partial-mash
Source: Kirk Fleming (flemingk@earth.usa.net),
r.c.b., 9/24/95
Here's one I built up last year that we found very satisfying...the
recipe is for 2.8 gal (don't ask) so scale everything if you want to
try it.
Ingredients: (for 2.8 gallons)
- 1.75 lb Hugh Baird pale ale
- 4 oz roasted barley
- 4 oz black patent
- 1 lb oats
- 8 oz Briess 120L crystal
- 26 oz Alexander's Amber malt extract
- .75 oz 10.3% Bullion at 60 min
- 1 oz 3.2% Hallertauer at 60 min (that's what my notes say--honest)
- 1 oz 4.5% East Kent Goldings @ 15 min
- ale yeast
Procedure:
Hold all grain at 150F for 45 min prior to boil start, then add to pot
at boil start time along with kettle hops.
Specifics: