Recipe - Not So Oatmeal

3 1/3 pound Munton & Fison plain light
Extract
4 pound Alexanders pale unhopped
Extract
One half pound Black patent malt
One fourth pound Roasted barley
One half pound Crystal or carapils malt
One half pound Steel cut oats
1 ounce Hallertauer hops (boil)
Three fourths ounce Fuggles hops (boil)
1 ounce Cascade hops (finish)
One half ounce Cascade hops (dry)
14 g Muntona ale yeast
Irish moss
Water crystals

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 12 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@aol.Com Date: Wed, 25 Jan 1995 20:56:21 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip