Free Recipe Oatmeal Wheat Stout
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Ingredients for Oatmeal Wheat Stout Recipe
3-1/3 lb Edme Irish stout extract
3-1/3 lb Edme light beer extract
3 lb Pale 2-row malt
2 lb Crystal malt
1 lb Wheat malt
1 lb Old-fashion oatmeal
2-1/2 c Roasted barley
4 c Black patent malt
1 Pack
1 Stick brewers licorice
2 oz Hallertauer leaf hops
1 oz Tettnanger leaf hops
1/2 ts Irish moss
1 ts Diastatic enzyme powder
Edme ale yeast
Oatmeal Wheat Stout Preparation
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 ex- tracts 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. This recipe was developed by Kenneth Kramer who published it in the June 1986 issue of All About Beer magazine. I won”t comment on the choice of hops. Original Gravity: 1.078 Final Gravity: 1.032 Recipe By : Serving Size:
Cooking Temperature:
Recipe Serves: 1
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