Original Oatmeal Stout
stout, oatmeal stout, extract
Source: Jay Hersch (firstname.lastname@example.org)
Issue #459, 7/14/90
These recipes rank among my best beers. This one probably had the most
noticeable oat flavor of all the variations due to the balance between
the amount of malt and oats. It had a nice deep dark head, opaque color
and smooth creamy flavor. I'd probably use an Irish liquid ale yeast or
Whitbread if I did this again.
- 6.6 pounds, John Bull dark extract
- 1-1/2 pounds, plain dark extract
- 2 ounces, Bullion hops (boil)
- 1/2 pound, steel cut oats
- 7 grams, Muntona ale yeast
- Irish moss
- water crystals
This is the first of a series of experiments in brewing oatmeal stouts.
It is an extract brew, with any specialty grains (not in this particular
recipe) being added in the standard stovetop method and removed at boil.
When grains are used, they are cracked with a rolling pin and boiled for
30 minutes before straining.