imnuts’ Home

Samuel Smith Old Brewery, Tadcaster, England

Oatmeal Stout recipe for 5 gallons

1 lb medium crystal malt
1½ lb pale malt
1 lb instant oatmeal
½ lb black patent malt
½ lb roasted barley
6½ lb light malt extract syrup
1½ oz Fuggles hops, 60 minutes before end of boil
Irish ale yeast
¾ lb corn sugar

Steep crushed grains and oatmeal in 150°F brewing water to make three gallons for 60 minutes. Remove and rinse grains. Add extract and bring to a boil. Add hops at specified intervals. Top off to five gallons with cold water and transfer to secondary. Cool to 70°F, aerate and add yeast. Ferment at 65-70°F for a week or until finished. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.