Originally Posted by EricCSU
I'm glad you brought up that Oatmeal Stout Yooper. I have been wanting to make it, but I have been hot and cold with the commercial examples. I will probably stick that in the lineup right after the american stout. That is a style I know that I love. Have you made that one Yooper?
The only recipe I tried for an oatmeal stout was Jamil's. It was terrific and everybody loved it.
The recipe is here: http://beerdujour.com/Recipes/Jamil/...tmealStout.htm
To make that an extract recipe with a 3 gallon boil, I'd do this:
3 lbs Pale Liquid Extract (8.0 SRM) Extract
2 lbs 8.0 oz Pale Liquid Extract [Boil for 1 min]
1 lbs Oats, Flaked (1.0 SRM)
2 lbs Pale Malt (2 Row) US (2.0 SRM)
12.0 oz Chocolate Malt (350.0 SRM)
12.0 oz Victory Malt (25.0 SRM)
8.0 oz Black roasted barley
8.0 oz Caramel/Crystal Malt - 80L
1.50 oz Goldings, East Kent [6.20 %] (60 min)
Ale yeast, like London ESB yeast, WLP002 or Nottingham.
Put grains in grain bag, and place into 8.25 quarts of 165 degree water. Stir well, and check temperature. Keep temperature during the mash at 153-155 degrees. After 60 minutes, lift the grain bag and place into a second pot or into a colandar over the brewpot. Pour 170 degree water over, to reach 3 gallons. Throw away grains. Add 3 pounds liquid extract, and bring to a boil.
At boiling, add the hops and set the timer for 60 minutes. After the time is up, turn off the flame add the remainder of the malt extract. Stir well, and allow to sit to pasteurize for 5 minutes. Cool wort, then top off to 5.5 gallons. Add yeast.