Name: Not So Oatmeal
Ingredients: 3 1/3 lb Munton & Fison plain light; Extract; 4 lb Alexanders pale unhopped; Extract; 1/2 lb Black patent malt; 1/4 lb Roasted barley; 1/2 lb Crystal or cara-pils malt; 1/2 lb Steel cut oats; 1 oz Hallertauer hops (boil); 3/4 oz Fuggles hops (boil); 1 oz Cascade hops (finish); 1/2 oz Cascade hops (dry); 14 g Muntona ale yeast; Irish moss; Water crystals

Many of the pulpiteers of the past fifty years acted as though the first and last object of their calling was the salvation of souls, everything being made to bend to that aim. In consequence, the feeding of the sheep, the maintaining of a Scriptural discipline in the church, and the inculcation of practical piety, was crowded out; and only too often all sorts of worldly devices and fleshly methods were employed under the plea that the end justified the means; and thus the churches were filled with unregenerate members. In reality, such men defeated their own aim. The hard heart must be ploughed and harrowed before it can be receptive to the gospel seed. Doctrinal instruction must be given on the character of God, the requirements of his Law, the nature and heinousness of sin, if a foundation is to be laid for true evangelism. It is useless to preach Christ unto souls until they see and feel their desperate need of him.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
	Irish	Beer, Brewing	54	Servings

INGREDIENTS

3 1/3	lb	Munton & Fison plain light
		Extract
4	lb	Alexanders pale unhopped
		Extract
1/2	lb	Black patent malt
1/4	lb	Roasted barley
1/2	lb	Crystal or cara-pils malt
1/2	lb	Steel cut oats
1	oz	Hallertauer hops (boil)
3/4	oz	Fuggles hops (boil)
1	oz	Cascade hops (finish)
1/2	oz	Cascade hops (dry)
14	g	Muntona ale yeast
		Irish moss
		Water crystals

INSTRUCTIONS

This is the third of a series of experiments in brewing oatmeal  stouts. It
is an extract brew, with specialty grains being added in the standard
stovetop  method and removed at boil. Grains are cracked with a  rolling
pin  and boiled for 30 minutes before straining. The finishing hops  are
added  5  minutes before the end of the boil. The dry  hopping  is  done
after 4 days in the primary. This turned out real fruity, probably because
of the  Alexander's.  Dry hopping also helped, again the amount of steel
oats to other grains  was too low. To get opaqueness it was necessary to
use at least 1-2  pounds of dark malt extract; because I didn't do that,
this was more of a brown ale in color and body. Final Gravity: 1.018
Recipe By     : Jay Hersch
From: [email protected]                Date: Wed, 25 Jan 1995 20:56:21 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”