Cream of oats stout
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Klages 2-row pale malt |
| ½ | pounds | Dextrin malt |
| 1⅛ | pounds | Rolled oats |
| ½ | pounds | Crystal malt |
| ½ | pounds | Chocolate malt |
| ¼ | pounds | Roasted barley |
| 1 | ounce | Clusters boiling hops (7.4 |
| Alpha) | ||
| ½ | ounce | Cascade hops |
| 10 | ounces | Lactose |
| ½ | teaspoon | Irish moss |
| Wyeast #1007: German ale | ||
Directions
Mash in 3 quarts cold water. Raise temperature to 153 degrees and hold until iodine test indicates complete conversion. Transfer to lauter tun and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch yeast. Very smooth, silky mouth feel. Great flavor, nice sweetness with mild roasted malt flavors. Somewhat thin for style. Will use ale malt next time. Could also use more dextrin and pale malt and possibly mash at higher temperature. Overall, a very nice beer! Original Gravity: 1.040 Final Gravity: 1.015 Primary Ferment: 7 days Secondary Ferment: 3 weeks Recipe By : Glenn Colon-Bonet File
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