Oatmeal Wheat Stout

Title:
Oatmeal Wheat Stout

Yield:
1 Servings

Categories:
Beer,
Brewing




Ingredients:





 3 1/3 lb Edme Irish stout extract


 3 1/3 lb Edme light beer extract


     3 lb Pale 2-row malt


     2 lb Crystal malt


     1 lb Wheat malt


     1 lb Old-fashion oatmeal


 2 1/2 c  Roasted barley


     4 c  Black patent malt


     1    Pack


     1    Stick brewers licorice


     2 oz Hallertauer leaf hops


     1 oz Tettnanger leaf hops


   1/2 ts Irish moss


     1 ts Diastatic enzyme powder


          Edme ale yeast






 Crush  pale  and crystal malt. Loosely crush black  patent  malt.  Place


 oatmeal in cheesecloth. Mash all except 2 cups of the black patent  malt


 for  1-1/2 hours. Add diastatic enzyme. Sparge and begin boil.  Add  ex-


 tracts  and licorice. After 15 minutes of boil, add 1  ounce  Tettnanger


 and continue boil. After another 15 minutes, add 1/2 ounce  Hallertauer.


 During  last  15 minutes, add Irish moss and 2 cups black  patent  malt.


 During last 2 minutes of boil add 1 ounce Hallertauer. Cool rapidly  and


 pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed


 with normal single-stage fermentation. This recipe was developed by Kenneth


 Kramer who published it in the June 1986 issue of All About Beer magazine.


 I won't comment on the choice  of hops. Original Gravity: 1.078 Final


 Gravity: 1.032


 


 Recipe By     : Serving Size:


 


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