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Oatmeal Stout

(5 gallons, all grain) OG = 1.052  FG = 1.012  IBU = 32

Ingredients:

• 5.5 lbs. English two-row malt (Beeston or Hugh Baird)
• 1 lb. flaked oats
• 0.75 lbs. crystal malt (80° Lovibond)
• 1 lb. carapils or dextrin-type malt
• 0.50 lbs. chocolate malt
• 0.25 lbs. roasted barley
• 6.4 AAU Bullion hops (0.75 oz. of 8.5% alpha-acid)
• 4.5 AAU Kent Goldings hops (1 oz. of 4.5% alpha-acid)
• 1 pt. starter of English ale yeast (Wyeast 1318 or White Labs WLP-002)
• 2/3 cup corn sugar for priming

Step by Step:

Mash grain in 3.25 gallons of water for 60 minutes at 150° degrees. Sparge with 168° F water to yield 5.75 gallons of wort. Total boil time is 90 minutes. At beginning of boil add Bullion hops and continue for 75 more minutes. Add Kent Goldings and boil for remaining 15 minutes. Whirlpool and cool to 69° F to pitch starter. Then oxygenate-aerate well.

Ferment at 68° F for 7 days then transfer to secondary. Continue fermentation at 69° F until gravity is about 1.012 (3° Plato), about another week. Prime and bottle. Age one more week before drinking.

Extract with grain option:

Substitute the pale malt for 5 lbs. dark, unhopped malt extract syrup made with British malts. Increase Bullion to 1 oz. (8.5 AAU). Start with 5 gallons of water in boil kettle. Steep crushed grains at 150° F for 30 minutes. Remove bag and rinse with enough 168° F water to make 5.5 gallons. Add extract. Total boil time is 60 minutes.

At beginning of boil add Bullion hops and continue for 45 minutes. Add Kent Goldings hops and boil for remaining 15 minutes. Whirlpool and cool to 69° F to pitch starter. Ferment and condition as above.