Don't ask about the name, you don't want to know.
I got a new burner for cooking beer. It's Eastman Outdoors, it's a 65,000 BTU propane burner, very sturdy. It'll easily hold a 15 gallon pot. For this batch I used the canning pot that I've used for every other batch so far, but I do have a keg with the top cut off now to use for bigger batches.
I've never even drank an oatmeal stout before, so this should be interesting. I like stouts and porters anyway, and supposedly an oatmeal stout is smooth.
7 lbs pils malt extract
1.5 lb crystal 80L
4 oz black patent malt
6 oz chocolate malt
6 oz oatmeal (this is not a malted grain, it's just regular Quaker oats)
|1 oz Cascade||60 min|
|1 tsp Irish moss||60 min|
Wyeast 1056 from batch 21, 1.3
OG: crap, I forgot to get a sample before pitching the yeast
Steep the grains in boil pot with 6 quarts water for 30 minutes at 155 F, sparge, remove.
Add malt extract, bring to boil.
Hop per schedule.
Kegged: Sep 1, 2005
I built an ice box for fermenting, seems to work really well for keeping the fermentation temperature constant.
This was an absolutely awesome recipe, definitely one to do again.