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More Recipes
Oatmeal Imperial Stout

11 lbs. Pale Malt Extract
1 lb. Brewers Oats
1/4 lb. Chocolate Malt
1/4 lb. Black Patent
3/4 lb. Roasted Barley
1 oz. Northern Brewer Hops (boil)
1 oz. Fuggle Hops (mid boil)
1 oz. Fuggle Hops (late boil)
British or Irish Ale Yeast
1. Heat 2 gallons of water until steaming, or about 160 to 180 degrees F. Place the grains into a large mesh steeping bag and put the bag of grains into the hot water. Turn the heat OFF to avoid burning your steeping bag and allow to steep 30-40 minutes, gently agitating periodically.
2. Remove the grains and pour in the Pale Extract, stirring to completely dissolve. When dissolved, turn heat back on and and bring the mixture to a slow simmering boil while stirring gently.
3. When a slow simmering boil is reached, add the "boil" hops and begin timing a 30 minute simmer. Stir frequently but gently.
4. With 15 minutes remaining, add the "mid-boil" hops and, if using, Irish Moss to aid beer settling (see reference link below).
5. With 5 minutes remaining in the 30 minute boil add the "late boil" hops. Monitor the boil, stirring very gently during the remaining 5 minutes.
6. Cover the kettle and cool the wort until cool to the touch or approximately 70 to 75 degrees F. Use of a Wort Chiller is recommended for cooling speed and beer quality.
7. Pour the cooled wort into your sanitized fermenter, add enough cool water to make 5 gallons total and add the yeast.
8. Three to five days before bottling, prepare a Gelatin clarifier solution as directed and add to your beer. This can be done when transfering the beer to secondary if two-stage fermentation is employed. Read the article referenced below or ask us for guidance if you are unfamiliar with the benefits of two-stage fermentation.

Irish Moss and Gelatin clarifier (optional but strongly recommended)

Secondary or Two Stage Fermentation benefits.