Big Sky's Slow Elk Oatmeal Stout clone

5 gallons, extract and specialty grains; OG = 1.055; FG = 1.016; IBUs = 20

Ingredients:

• 6.6 Lbs. Coopers light unhopped malt syrup
• 1.5 Lbs. crystal (80° Lovibond)
• 4 oz. black patent malt
• 6 oz. chocolate malt
• 6 oz. flaked oats
• 6.25 AAU’S East Kent Golding hops (1.25 oz. of 5% alpha acid)
• 1 teaspoon Irish moss
• 2/3 cup corn sugar for bottling
• London ESB Ale (Wyeast 1968) or English Ale (White Labs WLP002) or Muntons dry yeast.

Step by Step:

Steep specialty grains in about 3 gallons of water at 150° to 155° F for 30 minutes. Remove grains, and add malt syrup and bring to a boil. Add 1.25 ounces Kent Golding hops and 1 teaspoon Irish moss and boil for 60 minutes. When done boiling, strain out hops and add the wort to cool water in a sanitized carboy to fill to the 5-1/2 gallon mark. Add your yeast when the wort is 75° to 80° F, and aerate well. Let the wort cool to about 68° F over the next few hours and ferment at 66° to 70° F until complete (normally 7 to 10 days).

All-grain option:

Replace Coopers malt extract with 7.5 pounds of pale malt. Mash grains together for 60 minutes at 155°. Collect enough wort to boil for 90 minutes and have 5.5 gallons yield. Decrease boiling hops to 1 ounce (5 AAU) to account for increased hop extraction efficiency in a full boil. The remainder of the recipe is the same as the extract.