Not so oatmeal

54 Servings

Ingredients

Quantity Ingredient
3⅓ pounds Munton & Fison plain light
Extract
4 pounds Alexanders pale unhopped
Extract
½ pounds Black patent malt
¼ pounds Roasted barley
½ pounds Crystal or cara-pils malt
½ pounds Steel cut oats
1 ounce Hallertauer hops (boil)
¾ ounce Fuggles hops (boil)
1 ounce Cascade hops (finish)
½ ounce Cascade hops (dry)
14 grams Muntona ale yeast
Irish moss
Water crystals

Directions

This is the third of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added in the standard stovetop method and removed at boil. Grains are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing hops are added 5 minutes before the end of the boil. The dry hopping is done after 4 days in the primary. This turned out real fruity, probably because of the Alexander's. Dry hopping also helped, again the amount of steel oats to other grains was too low. To get opaqueness it was necessary to use at least 1-2 pounds of dark malt extract; because I didn't do that, this was more of a brown ale in color and body. Final Gravity: 1.018 Recipe By : Jay Hersch

From: Dscollin@... Date: Wed, 25 Jan 1995 20:56:21 -0500 File

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