Oatmeal Wheat Stout

Description:

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.

Ingredients:

• 3.3 pounds, Edme Irish stout extract
• 3.3 pounds, Edme light beer extract
• 3 pounds, pale, 2-row malt
• 2 pounds, crystal malt
• 1 pound, wheat malt
• 1 pound, old-fashion oatmeal
• 2-1/2 cups, roasted barley
• 4 cups, black patent malt
• 1 pack, Edme ale yeast
• 1 stick, brewers licorice
• 2 ounces, Hallertauer leaf hops
• 1 ounce, Tettnanger leaf hops
• 1/2 teaspoon, Irish moss
• 1 teaspoon, diastatic enzyme powder

Procedure:

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.