Right Thing Oatmeal Stout

Classification: stout, oatmeal stout, all-grain

Source: Dennis Flaherty (dennisf@denix.elk.miles.com), r.c.b., 5/4/95

This is somewhat more harsh and bitter than most people like, but I've won awards with it. It has a strong, bitter-coffee flavor.
Briess Black Malt may be used instead of Hugh Baird for an even more harsh and astringent flavor. If you substitute another brand of roasted barley, you may have to use less of it.
The oats are added right to the grist-- quick oats are already pre-gelatinized. An 18-oz canister will do, but much more will result in hazy beer due to the oil.

I refuse to doctor my stouts with bacterial contamination just because Guinness does.

Ingredients:

1-1/2 pounds Briess Roasted Barley
8 oz Hugh Baird Black Malt
1 pound Briess Cara-Pils
1 pound Briess Wheat Malt
7 pounds Briess 2-Row
1 pound Quaker Quick Oats, added to grist
2 oz Chinook, boiling (22 HBU's)
1 oz Willamette, finishing
WYeast London Ale (very dry finish)