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judy-mass

Mush Mouth Oatmeal Stout


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Joined: Dec 10, 2005

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Posted to Thread #1 at 9:29 am on Dec 18, 2005

* Exported from MasterCook II *

Mush Mouth Oatmeal Stout

Recipe By : Jasper's Home Brew Supply (Nashua, NH)
Serving Size : 1 Preparation Time :0:00
Categories : Ales Stouts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 5/8 Pounds Dark Malt Syrup (Or 6 Lbs. Dark Dried Malt
1 Pound Flaked Oatmeal
12 Ounces 20L Crystal Malt -- crushed
8 Ounces Roasted Barley -- crushed
4 Ounces Chocolate Malt -- crushed
1 Ounce Galena Hops -- bittering
1 Package Wyeast #1084 Yeast Or #1028

O.G.1055-1059
F.G. 1012-1016

Total Boiling Time: 60 minutes

Divide the grains and flaked oatmeal between 3 muslin bags and add to 2 gallons of water

Heat water until the temperature is between 150 and 170 degrees. Steep the grains for 30 minutes in this temperature range.

Remove and discard the grains. Add malt extract and stir until dissolved. Bring this mixture to a boil.

When boiling commences, add 1 oz of Galena hops. Boil for 60 minutes.

Add the boiled wort to 2.5 gallons of cold water and top up to 5 gallons.

Pitch the yeast when the wort has cooled below 75 degrees.

Bottle when fermentation is complete.

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NOTES : This has been a hit, time after time. It needs at least a month in the keg or bottle to condition and mellow. It's the easiest Oatmeal Stout recipe I've ever seen.



Every good dish deserves a good pot.


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