Second Try

Classification: stout, oatmeal stout, extract

Source: Jay Hersh (75140.350@compuserve.com) Issue #459, 7/14/90

The addition of grains made the oatmeal less noticeable. Color and hop balance were good again. Irish ale yeast could yield some nice results and I think the steel cut oats need to be bumped up to 1 pound to bring them to the fore.

Ingredients:

6.6 pounds, John Bull plain light extract
1-1/2 pounds, plain dark dry extract
3/4 pound, black patent malt
1/4 pound, roasted barley
1/2 pound, chocolate malt
1/2 pound, steel cut oats
7 grams, Muntona ale yeast
1/2 ounce, Fuggles hops (boil)
1 ounce, Hallertauer hops (boil)
1-1/2 ounces, Cascade hops (finish)
Irish moss
water crystals

Procedure:

This is the second of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added using 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. The finishing hops are added in the last 5 minutes of the boil.

Specifics:

O.G.: 1.050
F.G.: 1.022