Name: Cream of Oats Stout
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 oz Clusters boiling hops (7.4; Alpha); 1/2 oz Cascade hops; 10 oz Lactose; 1/2 ts Irish moss; Wyeast #1007: German ale

[Paul] says that [wives] must obey. You must obey, not primarily for the benefits that you and your husband will receive, but in order to exhibit the relationship of Jesus Christ to His church. At all costs you must not misrepresent this relationship. You cannot exemplify the love that the church must have for Jesus Christ if that kind of love is not seen in your heart for your husband. And it must be seen in your submissive life as a result.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
	Irish		54	Servings

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	oz	Clusters boiling hops (7.4
		Alpha)
1/2	oz	Cascade hops
10	oz	Lactose
1/2	ts	Irish moss
		Wyeast #1007: German ale

INSTRUCTIONS

Mash  in 3 quarts cold water. Raise temperature to 153 degrees and  hold
until iodine test indicates complete conversion. Transfer to lauter  tun
and  sparge  to yield 7 gallons. Boil 1 hour, adding boiling  hops.  Add
finishing hops and Irish moss in last 10 minutes. Sparge, cool 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: 1.040
Final Gravity: 1.015 Primary Ferment: 7 days Secondary Ferment: 3 weeks
Recipe By     : Glenn Colon-Bonet
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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