Recipe - Oatmeal Stout 3

8 pound Amber malt extract
1 pound Steel cut oats
One half pound Black patent malt
One half pound Roast barley
One half pound Chocolate malt
2 ounce Eroica hops (boil)
1 ounce Fuggles hops (finish)
Whitbread ale yeast

Crack all grains (except oats), add to 2 gallons cold water, add oats,
bring to boil. Remove grains with strainer when boil is reached. Add
malt extract and boiling hops. Boil 60 minutes. Add finishing hops and
boil another minute or so. Remove from heat, let steep 15 minutes. Put
46 inches of ice in bottom of plastic fermenter and strain wort into
fermenter. Sparge. Bring volume to 5One fourth gallons and mix. The tempera
ture should now be below 80 degrees. Rack to 6 gallon glass carboy and
pitch yeast. Bottle when fermentation is done (about 23 weeks). I really
liked this beer! Dark and smooth with a creamy mouth feel. No specific
oatmeal flavor, but lots of body. Light brown head. The only problem I
had was that after about 3 months in the bottle it developed a distinct off
flavor. Could be from the ice, or maybe it got oxygenated during bottling.
Primary Ferment: 23 weeks

Recipe By : Patrick Stirling

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