Beer Style: Oatmeal Stout (13C)
Recipe Type: all-grain
Yield: 3 US gallons
Black in color with a smooth mouth feel. Amber aroma with a hint of clove. 8-10%ABV. Similar to other full body stouts.
In a coffee grinder take 4oz of your malt and blend till its powder and set aside. Do this with oat meal aswell if you have no oat flour. Bring 2 gallons of water to a boil and add your malt and oat flours. Place hops in a steeping bag and set aside. Place your grains and the rest of your malt into a steeping bag. Once water is boiling place grain bag into the pot and let steep for 60 minutes. Every 10min place hops bag into the pot for 2 minutes until last 10 minutes of boil. Then let the hops rest in pot for last 5mins. Remove bags pour remaining water over grain bag in a colunder over your pot. Add molasses and your sugar stir well. Pour into fermenter and add yeast and 1/2 teaspoon of clove.
Source: Wayne Berry