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Oatmeal Stout: Submitted by: | Date Added: 30 Sep 2011
Listed in: Beverages / Beer

Specialty Grains
1.5 lb American Six-row Pale Ale Malt
18 oz Oatmeal (old style) [quick was original recipe]
0.5 lb Chocolate Malt
0.5 lb Roasted Barley

6 lbs amber, dry malt extract
1.0 lb Crystal Malt, 60 Lovibond

Boil Additions
2 ozs Fuggles Hops, 4.2% alpha acid (45 minutes)
tsp Irish Moss (15 minutes)

1 pkg Wyeast 1084, Irish ale yeast

5 oz Priming sugar

Cooking Instructions

1) Prepare a yeast starter a day or two before brew day.

2) Crush the specialty grains and malt, and mix them with the oats in a coarse, nylon bag. Tie up the nylon bag to seal it. Heat 3 gals. of water to 155F in a pot with a lid and add the bag of grains. Keep this pot covered, maintaining a temperature between 150 and 158F for one hour to convert the starch. This can be done, for example, by placing the entire pot in an oven preheated to 150F. Remove the grain bag, and pour 1 qt. of rinse water over it and into the pot. This rinses some of the residual sugars from the grains.

3) In a separate pot bring 3 gals. of water to a boil for at least 15 min. Add 2 of these gallons to a clean, sanitized fermenter. Keep the other gallon of water covered, in reserve. Bring the wort to a boil, and slowly but vigorously mix in the dry malt extract. Boil the wort vigorously for 15 min. and add the hops. Boil for 30 more min. Add Irish moss and boil 15 more minutes. Total boil is 60 min.

4) Cool the wort to room temperature within 30 min. of the end of the boil. Siphon the wort off of the trub, into the fermenter, adding the reserved water as necessary to bring the final wort volume to 5.5 gals. Aerate the wort for 15 minutes. Mix the yeast starter into the wort. Seal the fermenter with an air lock, and ferment until completion.


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