|Beer Style:||stout, oatmeal stout, wheat|
This recipe was developed by Kenneth Kramer and was published in the June 1986 issue of All About Beer magazine. I won’t comment on the choice of hops.
|OG: 1.078 FG: 1.032|
Crush pale and crystal malt. Loosely crush black patent malt. Place oatmeal in cheesecloth. Mash all except 2 cups of the black patent malt for 1-1/2 hours. Add diastatic enzyme. Sparge and begin boil. Add extracts and licorice. After 15 minutes of boil, add 1 ounce Tettnanger and continue boil. After another 15 minutes, add 1/2 ounce Hallertauer. During last 15 minutes, add Irish moss and 2 cups black patent malt. During last 2 minutes of boil add 1 ounce Hallertauer. Cool rapidly and pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed with normal single-stage fermentation.
Ingredients: 3.3# Northwestern UK Light Malt Extract 2# Northwestern Amber DME 1 oz – Tettnang …