Oatmeal Stout

1. 1

   Use a very big (stainless steel or enameled) pot for this, because you need to let the malt work on the starches and sugars while gradually increasing the temperature.

2. 2

   Put the oatmeal and the hops in separate cloth bags.

3. 3

   Bring 2 gallons of water to a boil, turn off the heat, add the oatmeal and let it steep for 1 hour.

4. 4

   Remove the oatmeal and dissolve all the malt sugar and molasses, and add the bag of hops.

5. 5

   Bring this wort to near boiling temperature and simmer it for 1 hour (longer if convenient).

6. 6

   Bring the wort to a rolling boil (BE CAREFUL, it will froth up briefly when breakpoint is reached!!).

7. 7

   Stir down or sprinkle with cool water to help it settle down to a boil.

8. 8

   Continue the rolling boil for 1/2 hour, then pour the wort into the primary fermentor (add enough boiling water to the wort to reach the 5 gallon mark on your fermentor).

9. 9

   Add the yeast when the wort has cooled.

10. 10

    After going through the primary and secondary fermentation stages, add the priming sugar about 3 hours before bottling.

No additional tips available.