Oatmeal Stout
This is a sweet stout recipe provided by the Homebrew Pro Shoppe of Olathe, KS. Sweet stouts are characturized by an bittering unit to gravity unit ratio of 0.5. ( Read about this in Ray Daniel’s Designing Great Beers)
Staring Gravity: 1.050 – 1.054
Final Gravity: 1.015 – 1.020
ABV: 4.5% – 5.0%
Hop IBUs: 20
Ingredients:
3.3 x 2 lb Briess Dark Malt Extract
1 lb Flaked Oats
4 oz Briess Crushed Crystal 60 Malt
8 oz Muntons Crushed Roasted Barly
1 oz Ken Goldings Hops (bittering)
1 oz Fuggle Hops (Finishing)
1 packet Muntons Ale Yeast (dry)
Directions:
In two gallons of water, add the barly and oats. Heat the water from room temperature to 160-170 degrees F. Remove the grains; use a grain bag or strain appropriately.
Heat the brew pot to boiling. Remove from heat and add the extracts; stir until incorporated. Return the brew pot to the heat and return to boil. Add the bittering hops, the Goldings, and continue to boil for 55 minutes.
Add the finishing hops, the Fuggles, and then boil for an additional 5 minutes.
Cool the wort rapidly to about 75 degrees before pitching the yeast.
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