Recipe - Oatmeal Stout

3 pound 3row amber barley
1 pound Rolled oats
1 pound Rolled barley
1 pound Chocolate malt
1 pound Bavarian dark malt
2 pound Amber extract
7 Au hops (I think I used
Cascade)
1 ounce Ale yeast

Crack the grains, and do a standard mash. My mash schedule is 30 min @
125F, 60 min @ 155F, 5 min @ 168F. Sparge with sufficient water to
generate 6 gal wort. Bring to a boil, and add the extract and hops. Boil 60
min, chill, put in your fermenter and add yeast.

Active fermentation usually goes 57 days. After this, rack into a keg,
and age 25 weeks. Drink.

thompson@mv.us.adobe.com (Ross Thompson)

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