* 6.6 pounds John Bull plain light extract
* 1-1/2 pounds plain dark dry extract
* 3/4 pound black patent malt
* 1/4 pound roasted barley
* 1/2 pound chocolate malt
* 1/2 pound steel cut oats
* 7 grams Muntona ale yeast
* 1/2 ounce Fuggles hops (boil)
* 1 ounce Hallertauer hops (boil)
* 1-1/2 ounces Cascade hops (finish)
* Irish moss
* water crystals
Procedure:
This is the second of a series of experiments in brewing oatmeal stouts.
It is an extract brew, with specialty grains being added using the
standard stovetop method and removed at boil. When grains are used, they
are cracked with a rolling pin and boiled for 30 minutes before strain-
ing. The finishing hops are added in the last 5 minutes of the boil.
Comments:
The addition of grains made the oatmeal less noticeable. Color and hop
balance were good again. Irish ale yeast could yield some nice results
and I think the steel cut oats need to be bumped up to 1 pound to bring
them to the fore.
Specifics:
Original Gravity: 1.050
Final Gravity: 1.022
Copyright (c) 2004 BEERZ