Oatmeal Stout
Brewed 16 December, 2003
Brewers: duncandahusky and thebroomecloset
Ingredients
8 lbs Amber Malt Extract
0.5 lbs Black Patent Malt
0.5 lbs Chocolate Malt
0.5 lbs Roasted Barley
1.0 lbs Steel-Cut Oats
2 oz. Eroica Hop Pellets
1 oz. Fuggles Hop Pellets
2 Packages Whitbread Ale Yeast
Procedure
| Step | Time | |
|---|---|---|
| 1 | 18:55 | Place the bags of malt extract into hot water to make them more manageable. |
| 2 | 18:57 | Add 2 gallons of water to the brewing pot. |
| 3 | 18:59 | Pour the Black Patent and Chocolate Malts, Roasted Barley and Steel-Cut Oats into a muslin bag and tie the bag closed. |
| 4 | 19:00 | Place the bags into the cold water and allow the grains to steep. Raise the temperature to 130-140 degrees F but no hotter. |
| 5 | 19:30 | After 30 minutes from turning on the burner, turn off the burner. |
| 6 | X | Lift the bag from over the water with tongs. Pour 0.5 gallons of hot water through the bag. Discard the grain bag. |
| 7 | 19:32 | Add the Amber Malt Extract to the pot. |
| 8 | X | Stir the pot until the malt extract is completely dissolved. Make sure no extract remains on the bottom of the pot. |
| 9 | 19:37 | Restart the burner and bring the pot to a boil. |
| 10 | X | Place the 2 oz. of Eroica hops into a muslin bag. |
| 11 | 19:57 | When the pot begins to boil, add the Eroica hops to the pot. |
| 12 | X | Monitor the pot for the first 20 minutes to make sure it does not boil over. If it appears ready to boil over, turn down the heat. |
| 13 | X | Place the Fuggles hops into a muslin bag. |
| 14 | X | Mix a little malt extract in with 1 cup of water at 110 degrees F. Add the dry yeast and stir. Allow the yeast to bloom. |
| 15 | 20:52 | 55 minutes after the pot started boiling, add the Fuggles hops to the pot. |
| 16 | 20:57 | Five minutes later, turn off the heat. |
| 17 | X | Place two gallons of cold water in a sanitized carboy. |
| 18 | X | Cool the pot as quickly as possible. |
| 19 | 21:15 | When the temperature of the wort is below 120 degrees F, pour it into the fermenter. |
| 20 | 21:19 | When the fermenter temperature is at 70 degrees or below, pitch the yeast. |
| 21 | X | Pull a sample from the fermenter and measure and record the Original Gravity: 1.066 |
07 January, 2004 – Final Gravity: 1.024 (4.41% Alcohol)