MENU
 
 
 
 

  • Cream Of Oats Stout

    0 votes
    Cream Of Oats Stout
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 lb Klages 2-row pale malt
    • 1/2 lb Dextrin malt
    • 1 1/8 lb Rolled oats
    • 1/2 lb Crystal malt
    • 1/2 lb Chocolate malt
    • 1/4 lb Roasted barley
    • 1 ounce Clusters boiling hops (7.4 Alpha)
    • 1/2 ounce Cascade hops
    • 10 ounce Lactose
    • 1/2 tsp Irish moss Wyeast #1007: German ale

    Directions

    1. Mash in 3 qts cool water. Raise temperature to 153 degrees and hold till iodine test indicates complete conversion. Transfer to lauter tun and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add in finishing hops and Irish moss in last 10 min. Sparge, cold and pitch yeast. Very smooth, silky mouth feel. Great flavor, nice sweetness with mild roasted malt flavors. Somewhat thin for style. Will use ale malt next time. Could also use more dextrin and pale malt and possibly mash at higher temperature. Overall, a very nice beer!
    2. Original Gravity: 1.040Final Gravity: 1.015 Primary Ferment: 7 days Secondary Ferment: 3 weeks

    Similar Recipes

    Leave a review or comment