5 gallons, extract/specialty grains

"Full-bodied is an understatement for this dark stout. It is downright chewy. The oatmeal provides the unfermentable starches and beta-glucan gums that give this beer its remarkable mouthfeel, while the use of specialty grains gives it a distinctive roasted quality. Perfect for those winter evenings in front of the fireplace."

Ingredients:

• 6 lbs. Alexander's amber malt syrup
• 2 lbs. Munton's dark dry malt extract
• 0.75 lb. English crystal malt, 70° to 80° Lovibond
• 0.5 lb. chocolate malt
• 0.25 lb. black patent malt
• 0.5 lb. roasted barley
• 1 lb. rolled oats
• 1/2 stick of brewer's licorice
• 1 oz. Chinook hops (13% alpha acid), for 60 min.
• 2 oz. Willamette hops (5% alpha acid), 1 oz. for 60 min., 1 oz. for 3 min.
• Edme dry ale yeast or Wyeast 1084 (Irish Ale)

Step by Step:

Place specialty grains in strainer bag. Place rolled oats in separate strainer bag. Add to 2.5 gals. water in brewing kettle. At boil remove specialty grains but continue to boil rolled oats for about 10 minutes. Remove bag of rolled oats. Add malt extracts, brewer's licorice, and Chinook and 1 oz. of Willamette hops to the boiling water. Boil and stir for 60 minutes. During the last three minutes of the boil, add remaining Willamette hops. Prime with corn sugar.

OG = 1.070 to 1.075
FG = 1.018 to 1.022