Oatmeal Stout

Total Time: 1444 hrs Preparation Time: 1440 hrs Cook Time: 4 hrs

Ingredients

• 1 (3 1/3 lb) can dark malt extract syrup
• 1 lb pale malt extract (dried)
• 1 lb oatmeal
• 1 cup brown sugar
• 2 cups molasses
• 3 ounces hops
• 5 gallons water
• 1 packet yeast
• 1 1/4 cups unbleached cane sugar or 1 1/4 cups corn sugar (for priming)

Recipe

• 1 use a very big (stainless steel or enameled) pot for this, because you need to let the malt work on the starches and sugars while gradually increasing the temperature.
• 2 put the oatmeal and the hops in separate cloth bags.
• 3 bring 2 gallons of water to a boil, turn off the heat, add the oatmeal and let it steep for 1 hour.
• 4 remove the oatmeal and dissolve all the malt sugar and molasses, and add the bag of hops.
• 5 bring this wort to near boiling temperature and simmer it for 1 hour (longer if convenient).
• 6 bring the wort to a rolling boil (be careful, it will froth up briefly when breakpoint is reached!!).
• 7 stir down or sprinkle with cool water to help it settle down to a boil.
• 8 continue the rolling boil for 1/2 hour, then pour the wort into the primary fermentor (add enough boiling water to the wort to reach the 5 gallon mark on your fermentor).
• 9 add the yeast when the wort has cooled.
• 10 after going through the primary and secondary fermentation stages, add the priming sugar about 3 hours before bottling.