Oatmeal Stout – Extract

Statistics

Extract

Amount Extract % of Grist
5.00 pounds Liquid Dark 53.8%
5.00 pounds Total Extract Weight 53.8% of grist

Malts and Grains

Amount Malt/Grain %
1.00 pounds British Dextrin (Cara-Pils) Malt 10.8%
1.00 pounds British Dark Crystal Malt 10.8%
1.00 pounds British Chocolate Malt 10.8%
0.30 pounds American Black Barley 3.2%
1.00 pounds Flaked Oats 10.8%
4.30 pounds Total Grain Weight 46.2%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/4 tsp. Super Irish Moss 10 minutes

Hops

Amount Hop Time AA
1.00 ounces Northern Brewer 60 min 8.2%
0.50 ounces Fuggle 30 min 4.2%
0.50 ounces Fuggle 10 min 4.2%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Irish Ale (WLP004) White Labs Liquid

Procedure

  • Steep specialty grains in 2 gallons of 168 degree water for 30 minutes
  • Remove grains
  • Add 1 tsp. of Gypsum
  • Add 1 gallon of water and bring to a boil
  • Remove from heat and add extract, stir until completely dissolved
  • Bring back to a boil
  • Using a hop bag, add 1 ounce of Northern Brewer hops
  • After 30 minutes, add .5 ounces of Fuggle hops to the hop bag
  • After 45 minutes, add 1/4 tsp. of Super Irish Moss
  • After 50 minutes, add .5 ounces of Fuggle hops to the hop bag
  • After 60 minutes, remove from heat
  • Cool wort by placing the kettle in ice water
  • Add cool water to the primary fermenter and then add the cooled wort - should be about 75 degrees
  • Top off to 5 gallons
  • Pitch yeast and seal airlock

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
35 days @ 55° F

Notes

Formulated for Teach a Friend to Homebrew day, November 4, 2006.

Recipe needs tweeking...too dry.  Needs more malt sweetness and creaminess.