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Oatmeal Stout #1

Author/Submitted by:
Servings: 54
Categories: Alcoholic Beverages / Brewing / Stout

    8.00 lb British amber extract
    0.50 lb Black patent malt
    0.50 lb Roasted barley
    0.50 lb Chocolate malt
    1.00 lb Steel cut oats
    2.00 oz Eroica hops (boil)
    1.00 oz Fuggles hops (finish)
    Whitbread ale yeast
    0.50 c Corn sugar (priming)

Crack grains using a rolling pin. Add grain and oats to 2 gallons cold water. Bring to boil. Strain out grains. Add extract and Eroica hops. Boil about 1 hour. Add Fuggles and boil an additional 2 minutes. Steep 15 minutes. Sparge through sieve over ice. Mix. Rack to 7-gallon carboy and pitch yeast. Bottle when fermentation is complete (about 1 week). This was one of my best beers yet. Black, smooth and creamy. The oatmeal doesn't add a very pronounced flavor; I think it rather contributes to the creaminess and smoothness, which is becoming more pronounced as the beer ages. It has a fairly dark brown head, presumably from roasted barley---creamy with small bubbles. This recipe was derived from several posted by Jay H. in digest #459. Original Gravity: 1.062 Final Gravity: 1.015 Primary Ferment: 1 week Recipe By : Patrick Stirling

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