Prep 1440 hrs
Cook 4 hrs
This recipe was posted in reply to a message board request. For those of you who are into "brewing your own," here is a recipe for Oatmeal Stout you might like to try. Prep time = fermentation and aging time
- 1 (3 1/3 lb) can dark malt extract syrup
- 1 lb pale malt extract (dried)
- 1 lb oatmeal
- 1 cup brown sugar
- 2 cups molasses
- 3 ounces hops
- 5 gallons water
- 1 packet yeast
- 1 1⁄4 cups unbleached cane sugar or 1 1⁄4 cups corn sugar (for priming)
- Use a very big (stainless steel or enameled) pot for this, because you need to let the malt work on the starches and sugars while gradually increasing the temperature.
- Put the oatmeal and the hops in separate cloth bags.
- Bring 2 gallons of water to a boil, turn off the heat, add the oatmeal and let it steep for 1 hour.
- Remove the oatmeal and dissolve all the malt sugar and molasses, and add the bag of hops.
- Bring this wort to near boiling temperature and simmer it for 1 hour (longer if convenient).
- Bring the wort to a rolling boil (BE CAREFUL, it will froth up briefly when breakpoint is reached!!).
- Stir down or sprinkle with cool water to help it settle down to a boil.
- Continue the rolling boil for 1/2 hour, then pour the wort into the primary fermentor (add enough boiling water to the wort to reach the 5 gallon mark on your fermentor).
- Add the yeast when the wort has cooled.
- After going through the primary and secondary fermentation stages, add the priming sugar about 3 hours before bottling.