9 lbs. Maris Otter British 2-row (3.0-L)
2.5 lb. roasted flaked oats (2.0-L )*
3/4 lb. Carafa III (475-L )
1/2 lb. CaraMunich (57-L)
4 oz. Belgian chocolate (425-L )
.5 oz. Columbus [14.0% AAU] (60 mins.)
.25 oz. Perle [6.0% AAU] (30 mins.)
.25 oz. Perle [6.0% AAU] (10 mins.)
Irish Moss (15 mins.)
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!"