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Oatmeal Stout alcohol 3 lb 3-row amber barley 1 lb rolled oats 1 lb rolled barley 1 lb chocolate malt 1 lb bavarian dark malt 2 lb amber extract 7 hops 1 oz ale yeast Crack the grains, and do a standard mash. My mash schedule is 30 min @ 125F, 60 min @ 155F, 5 min @ 168F. Sparge with sufficient water to generate 6 gal wort. Bring to a boil, and add the extract and hops. Boil 60 min, chill, put in your fermenter and add yeast. Active fermentation usually goes 5-7 days. After this, rack into a keg, and age 2-5 weeks. Drink. thompson@mv.us.adobe.com (Ross Thompson) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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