Oatmeal Stout

Classification: stout, oatmeal stout, extract

Source: Jim Grady (grady@hpangrt.an.hp.com), HBD Issue #1239, 10/4/93

Here is a recipe for an "oatmeal stout" I made using their extracts. I am quite pleased with it.

Ingredients:

6# William's Oatmeal Dark Extract
1# William's American Dark DME
1# William's Weizenmalt DME (60% wheat, 40% barley)
6 oz. Amber Crystal Malt (60^L)
3 oz. Dark Crystal Malt (120^L)
7.5 HBU Northern Brwer Hop Plugs (1 oz. @ 7.5 %alpha) - 60 min boil
2.5 HBU E.K. Goldings Hops (whole) (1/2 oz, don't really remember the alpha content) - 60 min boil
1/2 tsp Irish Moss - 20 min boil
Wyeast Irish Ale yeast

Procedure:

1. For the crystal malt, I crushed the malt and put in a straining bag & put that in 6.5 gal of water at 120^F.
2. Heated the water to 170^F & removed the heat.
3. Let steep at 170^F for 15 min.
4. Remove grains, bring pot to boil.
5. Remove heat, add malt extracts.
6. Bring to boil, add hops & boil for 60 min. Add Irish moss 20 min from end.
7. etc, etc, etc,

For the new brewers out there, it took me a while to realize that I needed to do the first part of step 5. I used to add the extracts while the heat was applied and no matter how well I tried to stir, I would scorch some malt onto the bottom of the pan. Also, it should be obvious that this is a full-boil. If you only boil 2-3 gal, you'll have to increase the amount of hops you use.