Name: Oatmeal Stout 2
Ingredients: 3 lb English 2-row pale malt; 3 1/3 lb Dark extract; 3 lb Dark DME; 1 lb Steel cuts oats; 2 oz Centennial leaf hops; (AU=11 1, total=22.2; WHOOPS!); 1 oz Cascade leaf hops (AU=5); Wyeast Irish Ale yeast; Starter (#1084?)

Brethren, I wish it were more common, I wish it were universal, with all [Christians] to have family prayer. We sometimes hear of children of Christian parents who do not grow up in the fear of God, and we are asked how it is that they turn out so badly. In many, very many cases, I fear there is such a neglect of family worship that it’s not probable that the children are at all impressed by any piety supposed to be possessed by their parents.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	English	Beer, Brewing	54	Servings

INGREDIENTS

3	lb	English 2-row pale malt
3 1/3	lb	Dark extract
3	lb	Dark DME
1	lb	Steel cuts oats
2	oz	Centennial leaf hops
		(AU=11 1, total=22.2
		WHOOPS!)
1	oz	Cascade leaf hops (AU=5)
		Wyeast Irish Ale yeast
		Starter (#1084?)

INSTRUCTIONS

Mash  pale malt and steel cut oats in 5 quarts of water. Sparge  with  2
1/4  English 2-row pale malt, 1 lb. of steel cut oats, mashed in 5  qts.
Added  dark  extract and dark DME to the wort and boiled with 2  oz.  of
Centennial  leaf  hops (AU=11.1, total=22.2 WHOOPS!) Good thing  I  like
hops.  Finished with 1 oz. of Cascade leaf hops. (AU=5)  Pitched  Wyeast
Irish Ale yeast starter (#1084?), took 24 hrs. for active ferment. My notes
on it were that it was clean, smooth, and hoppy. The hops over- whelmed any
oat flavor, but the oats may have added to the  smoothness. Reduce the
hopping level by 1/2. Also, not enough roasted barley "bite". Increase RB
from 1/3 oz. to 1/2 oz. at least, maybe 2/3 oz.  would  be best. There was
also 1/2 oz. of crystal used. Primary Ferment: 5 days Secondary Ferment: 2
weeks
Recipe By     : Russ Gelinas
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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