Heavily roasted grains make our Oatmeal Stout impenetrably black with richness of dark chocolate and espresso. Generous additions of oats create an incredibly full-bodied beer topped with a thick, tan head.

Ingredients
7 lb. John Bull Amber Malt Extract
1 lb. M & F Amber Dry Malt
½ lb. M & F Roasted Barley Malt 675° L
½ lb. M & F Black Patent Malt 471° L
½ lb. M & F Chocolate Malt 338° L
1 lb. Flaked Oats (Quaker Quick Oats Can Be Substituted)
1oz. Yakima Magnum Hops (Bittering)
1 oz. Fuggles Hops (Finishing)
Wyeast # 1099XL Whitbread Ale Yeast

Procedure
Before starting, make sure your liquid yeast will be ready to add to the beer. Plan on putting your fermenter where the temperature is within the temperature range listed on the Wyeast yeast package.

1. Soak the cans of malt extract in hot water for 20-30 minutes so that the syrup will be easier to pour.
2. Place cracked grains in the steeping bag and add to your brew kettle along with 1½ gallons of cold water. Heat slowly.
3. Right before the water starts to boil, turn off the heat and remove the grain bag. The grain bag should soak in hot water for about 20-30 minutes to get full flavor.
4. Remove the pot from heat and add the cans of malt extract. Keep the kettle off the burner and stir until the malt extract is completely dissolved.
5. Put the pot back on the burner and bring it to a boil. Avoid messy boil-overs by reducing heat or momentarily removing the pot from heat. Once boiling commences, add the bittering hops (if using whole hops or plug hops place in a muslin bag) and boil for 1 hour (set a timer).
6. After 45 minutes of boiling add ½ teaspoon of Irish Moss which can help clarify your beer (optional).
7. After 58 minutes of boiling add finishing hops (if using whole or plug hops place in a muslin bag) and boil for 2 more minutes.
8. After 60 minutes of boiling, turn off the heat.
9. If you are using whole hops or plug hops in muslin bags, remove them from the kettle. Put a lid on your pot and cool it in an ice bath (use your sink) for about 20 minutes.
10. After the wort (stuff in your pot) is cool, add 2 gallons of water to sanitized fermenter, add the cooled wort (if using pelletized hops pour through a sanitized strainer), and top up fermenter with additional water to 5 gallons.
11. Take and record a hydrometer reading (optional).
12. Be sure that the temperature of your wort in the fermenter is below 78º F before adding the yeast. Sanitize the yeast pack and the scissors before opening the yeast. Add yeast to wort.
13. Bottle when fermentation is complete.

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Keystone Homebrew Supply
779 Bethlehem Pike (Rt. 309) | Montgomeryville, PA 18936 | (215) 855-0100 | info@keystonehomebrew.com