This is from The brew house
Ingredients for 5 gallons:
1 Brew House Munich Dark Lager kit
12 oz. roast barley
8 oz. flaked barley
1 oz. Northern Brewer hops
Wyeast 1084 Irish ale yeast
8 oz. quick oats
12 oz. lactose
1. Crack your roast barley and place it, with the flaked barley, in a grain bag. If you wish to make an oatmeal stout, include the quick oats.
2. Add grain bag to 2 gallons of cold water in a 3 gallon (or larger) pot. Place over medium heat. Bring temperature to 170°F and hold for 20 minutes, stirring the grain bag occasionally.
3. Remove and discard grains, add the Northern Brewer hops, and boil for 20 minutes. If you want to make a milk stout, dissolve lactose in the liquid during the last 5 minutes of the boil.
4. Remove pot from heat, cool, and use the liquid to make up the 5 gallon volume of the kit. Top up with water if necessary. Do not forget to add the pH adjustment package (package #1).
5. Pitch your yeast culture and ferment at 60–70°F.
Variations on a Theme
Russian Imperial Stout. Follow the recipe above, but instead of using water for steeping the grain and hops, use about 2 gallons of wort out of the kit. After boiling, add this liquid to the remaining wort and don't add any water. If you've done everything right, you'll wind up with about 3 gallons of wort at a starting gravity of 1.075–1.080. You can ferment with the 1084 yeast or champagne yeast (Lalvin EC-1118 Prise de Mousse is our favorite). After this, follow the Brew House instructions, but rack to a 3 gallon carboy on day 3–5. This beer should be aged for at least a month before bottling, and another two months before drinking.
I'm making a Russian Imperial Oatmeal Stout following these instructions right now. Should be ready for it's first tasting by about the end of April. I'll let you know how it turns out.