Hey Guys and Gals! An oatmeal stout with cinnamon and a touch of black pepper. Makes 5 gallons.
Ingredients
Step 1
- 9 lb pale malt (2-row) US
- 1 lb 4 oz flaked oats
- 1 lb caramel/crystal malt 80L
- 1 lb roasted barley
- 4 oz black patent malt
Step 2
- 1.8 oz Fuggles, 3.6% (60 min)
Step 3
- 1 oz East Kent Goldings, 5.8% (15 min)
Step 4
- 3 cinnamon sticks (5 min)
- 1 tsp black pepper (5 min)
Yeast and priming
- 2 packages Irish Ale yeast (White Labs WLP004)
- 1 1/4 cups dry malt extract or 3/4 cup priming sugar
Directions
- Heat 3 gallons of water to about 170 degrees. Add the grains, let it drop to 154 and hold about 30 minutes.
- Sparge, then bring to a boil. Add the Fuggles and boil 60 minutes.
- Add the Goldings at 45 minutes.
- Add the cinnamon sticks and pepper for the last 5 minutes.
- Transfer to the primary, top off with cold water, aerate and take a gravity reading.
- At about 72 degrees, pitch the yeast. Ferment 1 week with the carboy a third empty.
- Rack to a secondary and let it sit another week.
- Boil the priming sugar in two pints of water for 5 minutes, pour into the bottling bucket, siphon the beer over it, bottle and cap.
- Store at 75 degrees for at least the first week to carbonate.