Oatmeal Stout 3

Title:
Oatmeal Stout 3

Yield:
54 Servings

Categories:
Beer,
Brewing




Ingredients:





     8 lb Amber malt extract


     1 lb Steel cut oats


   1/2 lb Black patent malt


   1/2 lb Roast barley


   1/2 lb Chocolate malt


     2 oz Eroica hops (boil)


     1 oz Fuggles hops (finish)


          Whitbread ale yeast






 Crack  all grains (except oats), add to 2 gallons cold water, add  oats,


 bring  to  boil. Remove grains with strainer when boil is  reached.  Add


 malt extract and boiling hops.  Boil 60 minutes. Add finishing hops  and


 boil  another minute or so. Remove from heat, let steep 15 minutes.  Put


 4-6  inches of ice in bottom of plastic fermenter and strain  wort  into


 fermenter.  Sparge. Bring volume to 5-1/4 gallons and mix. The  tempera-


 ture  should now be below 80 degrees. Rack to 6 gallon glass carboy  and


 pitch yeast. Bottle when fermentation is done (about 2-3 weeks). I really


 liked this beer! Dark and smooth with a creamy mouth feel.   No specific


 oatmeal flavor, but lots of body. Light brown head.  The  only problem I


 had was that after about 3 months in the bottle it developed a distinct off


 flavor. Could be from the ice, or maybe it got  oxygenated during bottling.


 Primary Ferment: 2--3 weeks


 


 Recipe By     : Patrick Stirling


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip