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Old 10-18-2010, 02:03 AM   #21
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I just felt the need to revive this one with a bump. Had a bottle of New Holland's "The Poet" and it tasted, to me anyway, exactly like this!

Just felt it deserved better than page 4!

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Old 10-18-2010, 05:02 AM   #22
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After seeing this label and laughing at the name this has to get made

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Old 10-18-2010, 05:14 AM   #23
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LOL brought to you by DIABEETUS
I just caught that and woke up my own kids because I was laughing.

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Old 10-18-2010, 06:30 PM   #24
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Quote:
Originally Posted by Rhoobarb View Post
Misc. Flavorings:
1/2 lb. lactose powder (20 mins.)

* At least a day prior to brewing, roast the flaked oats in a 300oF oven for ~30-45 mins. with the door ajar. Cool in a paper bag overnight.

Mash grains in ~5.5 gallons water at 156oF for 60 minutes. Recirculate until clear. Sparge with ~7gallons of 170o F water. Add hops, dextrose powder and Irish moss to schedule above. Cool wort to ~70o F and pitch yeast.
~~~~~~~~~~~~

Back in the 1980’s actor Wilford Brimley did a lot of ads for Quaker oatmeal. He also played the grandfather in a house full of grandkids on an NBC television show, appropriately titled Our House.

He has always played cranky, cantankerous old men. And it always seemed to me that he, like W.C. Fields, would be irritated with kids. Any kids. So, this recipe is an homage to Wilford. It combines milk stout and oatmeal stout elements. I've always pictured him walking around a house full of kids barking out, "You kids shut the hell up and eat your damned oatmeal, ya damn kids!"
I noticed that this calls out 2 different things. Anyone know which is right?
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Old 10-18-2010, 08:29 PM   #25
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Lactose. Dextrose is priming sugar. The lactose will provide some non-fermentable sugars and enhance the mouthfeel and body.

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Old 10-19-2010, 04:01 AM   #26
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Spoke with the LHBS today, they agreed.
I still walked out of the store without it. They said I ccan add it when I keg though.

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Old 10-19-2010, 03:50 PM   #27
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Quote:
Originally Posted by wacko View Post
They said I ccan add it when I keg though.
Just don't forget to add it! Between the lactose and the oats, the mouthfeel on this beer is wonderful. So smooth and creamy, I could honestly drink this one all day!
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Old 11-12-2010, 04:13 AM   #28
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Just took a 2+ year old bottle of this to my LHBC meeting Wednesday night and got rave reviews!

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Old 11-13-2010, 02:54 PM   #29
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I'll brewing this up just after Thanksgiving. I'm gonna lager it (with 34/70) because I will have a couple other lagers going at the same time, and because I will have a yeast cake waiting to get busy. I'll post pics in March when it's done.

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Old 12-18-2010, 10:59 PM   #30
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Quote:
Originally Posted by Rhoobarb View Post
Mash grains in ~5.5 gallons water at 156oF for 60 minutes.
I like your recipe and would like to try brewing it. However, I only have a five gallon mash tun. Any advice on scaling your recipe down? Do I need to have a 0.4 gal.H2O/lb ratio for the mash?
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Last edited by l3lackEyedAngels; 12-18-2010 at 11:02 PM. Reason: Added question about mash thickness.
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