Cream Of Oats Stout Recipe
Servings: 12
Ingredients
- 6 lb Klages 2-row pale malt
- 1/2 lb Dextrin malt
- 1 1/8 lb Rolled oats
- 1/2 lb Crystal malt
- 1/2 lb Chocolate malt
- 1/4 lb Roasted barley
- 1 ounce Clusters boiling hops (7.4 Alpha)
- 1/2 ounce Cascade hops
- 10 ounce Lactose
- 1/2 tsp Irish moss Wyeast #1007: German ale
Directions
- Mash in 3 qts cool water. Raise temperature to 153 degrees and hold till iodine test indicates complete conversion. Transfer to lauter tun and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add in finishing hops and Irish moss in last 10 min. Sparge, cold and pitch yeast. Very smooth, silky mouth feel. Great flavor, nice sweetness with mild roasted malt flavors. Somewhat thin for style. Will use ale malt next time. Could also use more dextrin and pale malt and possibly mash at higher temperature. Overall, a very nice beer!
- Original Gravity: 1.040Final Gravity: 1.015 Primary Ferment: 7 days Secondary Ferment: 3 weeks
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 275 | |
| Calories from Fat 29 | 11% |
| Total Fat 3.37g | 4% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 63mg | 3% |
| Potassium 335mg | 10% |
| Total Carbs 53.23g | 14% |
| Dietary Fiber 6.1g | 20% |
| Sugars 13.7g | 9% |
| Protein 9.17g | 15% |
