Bitch's Brew Oatmeal Stout

Classification: stout, oatmeal stout, extract

Source: Peter Glen Berger (pb1p+@andrew.cmu.edu) Issue #741, 10/9/91

This beer improves substantially after about 2 weeks in the bottle, as hop aroma subsides and the large amount of roasted barley assumes it's place in the forefront. It's my favorite beer to date, but if I were going to brew it again I might cut back on the roasted barley by about .25 pound, and lessen the boiling hops (either to 1 ounce of Bullions, or 1.5 ounce of some lower alpha hop). Whitbread ale yeast was used because of the low attenuation rate: this stout is NOT sweet, but has lots and lots of body.

Ingredients:

6 pounds, dark dry malt extract
2 pounds, amber dry malt extract
1 pound, crystal malt, cracked
3/4 pound, roasted barley, cracked
1/2 pound, black patent malt, cracked
2 ounces, Bullions hops (boiling)
1/2 ounce, Willammette hope (finishing)
2 cups, Quaker Oats
2 packages, Whitbread Ale Yeast

Procedure:

Steep the Oats, and the cracked grains for 1/2 hr in cold water. Heat mixture and remove grains as boil is reached. Throw in malts and make your wort. Boil Bullions for 45 minutes, Willammette for 5-7 minutes. Have fun.

Specifics:

O.G.: 1.052
F.G.: 1.029