Oatmeal Stout

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READY IN: 1444hrs
YIELD: 5 Gallons
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (3 1/3 lb) can dark malt extract syrup
  • 1
    lb pale malt extract (dried)
  • 1
  • 2
    cups molasses
  • 3
    ounces hops
  • 5
    gallons water
  • 1
    packet yeast
  • 1 14
    cups unbleached cane sugar or 1 1/4 cups corn sugar (for priming)
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DIRECTIONS

  • 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.
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