(provided by the Home Beer, Wine, and Cheesemaking Shop)
Oats have become a favored addition in many stout recipes thanks to the slick, almost buttery mouthfeel they add to these dark, toasty brews.
|Malt Extract:||Dark liquid malt extract (9 lbs)|
|Specialty Malts:||Flaked oats (1 lb)|
Roasted barley (1 lb)
Victory malt (4 oz)Special B malt (8 oz)
Black malt (4 oz)
Carawheat (4 oz)
Chocolate malt (4oz)
Marris Otter pale malt (4 oz)
| Hopping Schedule:|
(Variety, amount, boil time)
|#1 Target (1 oz; 60 min)|
#2 Challenger (0.75 oz; 20 min)
|Other additions:||Gypsum (1/4 teaspoon)Calcium carbonate (1 teaspoon)|
Irish moss (1 teaspoon)
|Fermentation Temp:||65-75 degrees F|
|Yeast:||Wyeast Labs #1084 Irish Ale|
- In a small pot, bring 4 quarts of water to around 150 degrees (bubbles start to form on the bottom.)
- Remove from the heat and stir in the specialty grains, cover and steep for 20-30 minutes.
- Meanwhile, fill the large brew pot half full with water and apply heat.
- When bubbles start to rise from the large pot, turn off the heat and stir in the extract.
- After the grains have steeped for 20-30 minutes, pour them through a strainer into the large brew pot.
- Add some hot water to the small pot and rinse the grains in the strainer.
- Bring what is now called ‘wort’ to a full, roiling boil. Watch for boilovers!
- Once the foaming stops, add the contents of the first hop package along with the gypsum and calcium carbonate.
- Sanitize your fermenter, strainer, airlock & stopper.
- Maintain the boil for one hour, adding the second hop package and Irish moss when 20 minutes remain in the boil.
- When the boil is done, cool the pot in a sink until sides are cool to the touch.
- Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast.
- Ferment in the temperature range recommended above.