OATMEAL STOUT, NOT JUST FOR BREAKFAST ANYMORE
 
 
 
 
Oatmeal Stout Recipe
 
 
 
  Instructions:   
  Smack the Activator according to instructions on back of the yeast package, Put grains in grain bag or muslin bag. Put 1.5 gallons of filtered water along with Brew Saltz in brew pot and heat to 165*F. Turn off heat and add grain bag. (Do not add grains to water above 165*F.) Stir grain bag gently from time to time and hold at about 153-155 degrees F for 45 minutes. Remove grain bag and let drain. Do Not Squeeze grain Bag! Rinse grains by slowly pouring 1 quart of 170*F filtered water slowly over the top of grain bag (using a large strainer makes this easy). Discard spent grains. Add more filtered water to top off your brew pot leaving enough room for the boil and the extract, about 1 gallon. Turn on heat and add malt extract when the liquid is hot, stirring continously as to avoid scorching the extract on the bottom of your pot. Bring to boil. Once the boil has started, add the Williamette hops. Beware of boil overs! Boil for 60 minutes total, not boiling too hard. When there is 10 minutes left to your boil, add the 1 teaspoon of Irish Moss. Remove as many hops as possible using a sanatized strainer before turning heat off. Now cool your wort to 100 degrees or colder and trasfer it to your fermenter. Top up with cold clean filtered water if you need to to make 5 gallons. Pitch yeast. Ferment 7-10 days at 68 - 72 degrees. You can also go from a primary to a secondary fermenter after 4 days and leave in
secondary 10 days or so until fermentation is complete. Bottle or keg and enjoy. 		 
  Recipe Written By Charlie Kidder.
  
   
  #1168 CK Oat Stoot w/ Wyeast Activator
$39.12
  Shipping add $2.00 more for cold pack on Liquid Yeast.
 
  CK Oat Stoot with SAFALE S-04 dry yeast
$34.32
  Add a Muslin Grain Bag (NOT INCLUDED)
$1.49
  #1904 One Shot Priming Sugar (5 OZ)
$.79
 
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