OATMEAL STOUT:

Creamy and rich stout

8lbs Light Malt Extract
8 oz Chocolate Malt
1lb  Roasted Barley
12 oz Flaked Oats
8 oz Flaked Wheat
8 oz Crystal 120L
2 oz Magnum hops total:
1.5 oz @ 60 minutes
.5 oz @ 10 minutes

2 tsp gypsum and 1 tsp Irish Moss package, added at beginning of boil

Liquid yeast options:  1st choice Wyeast 1028 London Ale; 2nd choice Wyeast 1084 Irish Ale Yeast or Dry yeast options: Nottingham or Safale 04

3/4-cup dextrose for bottle priming on bottling day

Starting Gravity:1.057-1.059    ABV: 6.3-6.6%    SRM: 36-39      IBU: 38-40

Full recipe (in MS word format):

OATMEAL STOUT.doc (41.00 kb)