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Beer Style: Oatmeal Stout
(13C)
Recipe Type: extract
Yield: 5 US gallons
Description:
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.
Ingredients:
- 3.3 pounds, Edme Irish stout extract
- 3.3 pounds, Edme light beer extract
- 3 pounds, pale, 2-row malt
- 2 pounds, crystal malt
- 1 pound, wheat malt
- 1 pound, old-fashion oatmeal
- 2-1/2 cups, roasted barley
- 4 cups, black patent malt
- 1 pack, Edme ale yeast
- 1 stick, brewers licorice
- 2 ounces, Hallertauer leaf hops
- 1 ounce, Tettnanger leaf hops
- 1/2 teaspoon, Irish moss
- 1 teaspoon, diastatic enzyme powder
Beer Profile
Original Gravity: 1.078
Final Gravity: 1.032
Alcohol by Vol: 6.02%
Recipe Type: extract
Yield: 5.00 US Gallons
Procedure:
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 extracts 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.
Source: Don Wegeng
