Description:

This beer improves substantially after about 2 weeks in the bottle, as hop aroma subsides and the large amount of roasted barley assumes it's place in the forefront. It's my favorite beer to date, but if I were going to brew it again I might cut back on the roasted barley by about .25 pound, and lessen the boiling hops (either to 1 ounce of Bullions, or 1.5 ounce of some lower alpha hop). Whitbread ale yeast was used because of the low attenuation rate: this stout is NOT sweet, but has lots and lots of body.

Ingredients:

• 6 pounds, dark dry malt extract
• 2 pounds, amber dry malt extract
• 1 pound, crystal malt, cracked
• 3/4 pound, roasted barley, cracked
• 1/2 pound, black patent malt, cracked
• 2 ounces, Bullions hops (boiling)
• 1/2 ounce, Willammette hope (finishing)
• 2 cups, Quaker Oats
• 2 packages, Whitbread Ale Yeast

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.029
Alcohol by Vol: 3.01%
Recipe Type: extract
Yield: 5.00 US Gallons

Procedure:

Source: Peter Glen Berger