Oatmeal Wheat Stout

Classification: stout, oatmeal stout, wheat, extract

Source: Don Wegeng (Wegeng.Henr@Xerox.COM) Issue #95, 3/10/89

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

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.

Specifics:

O.G.: 1.078
F.G.: 1.032