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Written by David Klein
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| Beer Style: | stout, oatmeal stout | | Recipe Type: | extract | Description:A heavy thick brew. The flavor lasts for upwards of a minute. (hops and dark grains followed by full malt and grain flavor, finishing with molasses. Bit alcoholic tasting when warm. | Ingredients:- 3.3 pounds, liquid Northwestern amber
- 3.3 pounds, liquid Northwestern dark
- 3 pounds, pale 2 row
- 2 pounds, dark crystal (90 Lovibond)
- 2 pounds, flaked barley
- 1-1/2 pounds, steel cut oats
- 1 pound, wheat malt
- 3 cups, roasted barley
- 1-3/4 cups, black patent
- 1-1/2 cups, molasses
- 5 ounces, malto dextrin
- 1 stick, brewer's licorice
- 1-1/2 ounces, Northern Brewers leaf hops
- 1/2 ounce, Mt. Hood pellets
- 2 ounces ,3.0 alpha Hallertau
- 1 quart+, starter---Wyeast Irish Ale
| OG: 1.090 FG: 1.032
Primary Ferment: 7 days | Procedure:Mash all grain like substances for 1 hour at 130-140 degrees in 2-1/2 gallons water. Add 1-1/2 gallons boiling water to bring to 160 degrees. Hold there for 1-1/2 hours. The high temp is used to get a high final gravity. Sparge with 5 gallons fresh 170 degree water. Bring to a boil, and add Northern Brewers. Boil for 60 minutes. Add Mt. Hood and irish moss 15 minutes before the end of the boil. Cool, place in fermenter and pitch yeast. Dryhop with Hallertau in secondary. | | |
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