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Oatmeal Wheat Stout

Author/Submitted by:
Servings: 1
Categories: Alcoholic Beverages / Brewing / Stout

    3.33 lb Edme Irish stout extract
    3.33 lb Edme light beer extract
    3.00 lb Pale 2-row malt
    2.00 lb Crystal malt
    1.00 lb Wheat malt
    1.00 lb Old-fashion oatmeal
    2.50 c Roasted barley
    4.00 c Black patent malt
    1.00 Pack
    1.00 Stick brewers licorice
    2.00 oz Hallertauer leaf hops
    1.00 oz Tettnanger leaf hops
    0.50 ts Irish moss
    1.00 ts Diastatic enzyme powder
    Edme ale yeast

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 ex- tracts 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. 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. Original Gravity: 1.078 Final Gravity: 1.032 Recipe By : Serving Size:

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