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Oatmeal Stout

Yield: 1 Servings

Ingredients and directions for this recipe

3 lb 3-row amber barley
1 lb Rolled oats
1 lb Rolled barley
1 lb Chocolate malt
1 lb Bavarian dark malt
2 lb Amber extract
7 Au hops (I think I used
-Cascade)
1 oz Ale yeast

Crack the grains, and do a standard mash. My mash schedule is 30 min @
125F, 60 min @ 155F, 5 min @ 168F. Sparge with sufficient water to
generate 6 gal wort. Bring to a boil, and add the extract and hops. Boil 60
min, chill, put in your fermenter and add yeast.

Active fermentation usually goes 5-7 days. After this, rack into a keg,
and age 2-5 weeks. Drink.

thompson@mv.us.adobe.com (Ross Thompson)

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From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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See also:
Previous recipe Oatmeal Sticks^
Next recipe Oatmeal Stout 1

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