Extract Oatmeal Stout

    * 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


     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.


     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.


     Original Gravity: 1.050
     Final Gravity: 1.022

Copyright (c) 2004 BEERZ