The Grape and Granary I-371
Intermediate Recipe
Style: Oatmeal Stout
Descriptions and Comments: Full bodied, malty. silky, chocolate and roasty. A very well balanced and delicious stout
Specialty Grains
Grain 1: 1 lb 2 row Lager Malt (klages)
Grain 2: 12 oz black roast barley (non-malted)
Grain 3: 4 oz roast barley
Grain 4: 4 oz Belgian chocolate malt
Grain 5: 8 oz 120 deg crystal
Grain 6: 1 lb flaked oats
* Specialty grains should be steeped in a couple of gallons of dechlorinated water for 20 minutes (at 150-160 deg F). Do not boil grains. After 20 minute steep strain out any grain husks and then bring this water to a boil. Add malt and hops when boiling begins.
Dried Malt Extract: 3 lbs Briess gold + 3 lbs Munton and Fison light
Adjuncts: None
Bittering Hops: 12-14 hbu galena
ibu's = 48-54
* The above ingredients should be boiled together for 45-60 minutes
Flavor Hops: None
* add flavoring hops 15 minutes before end of boil
* add 1 tsp Irish moss 15 minutes before end of boil
Aroma Hops: None
* add aroma hops last 2-5 minutes of boil
Yeast Strain: #1084, #1028 -or- high quality dry ale (10g)
Fermentation Temp: 60-75 deg F.
Primary Fermentation Time: 3-5 Days
Secondary Fermentation Time: 5-7 days
Priming: 3/4 cup corn sugar or 1 1/4 cups dry malt extract
