Courtesy of O’Shea Brewing Company Laguna Niguel, California
Rich, creamy, full-flavored oatmeal stout enhanced by a smooth, mellow coffee flavor derived from Kiln Coffee malt, topped out with a frothy, creamy white head. This is a great beer to enjoy on a cool evening.
Ingredients 6.0 lbs. (2.7 kg) amber liquid malt extract 1.0 lb. (0.45 kg) dark dry malt extract 0.75 lbs. (0.34 kg) crystal malt (120 °L) 0.25 lbs. (112 g) Kiln Coffee malt 6 oz. (168 g) roasted barley 6 oz. (168 g) black malt (black patent) 0.75 lbs. (0.34 kg) chocolate malt 1.0 lb. (0.45 kg) flaked oats 1/2 tsp. Irish moss 5.7 AAU Northern Brewer hops (bittering hops) (0.80 oz./23 g of 7.1% alpha acid) 2.2 AAU Fuggle hops (aroma) (0.50 oz./14 g of 4.30% alpha acid) White Labs WLP004 (Irish Stout) yeast 0.75 cups corn sugar (for priming)
Step by Step
1. Steep grains in hot water at 151 °F (66 °C) for 30 minutes. Drain tea from grains into boiling kettle, rinse one or two times with hot water (170 °F/77 °C).
2. Add liquid and dried malt extract to kettle, top up with water to desired level and bring to a boil.
3. Add boiling hops and boil for 60 minutes. With 15 minutes remaining, add Irish moss. When 60 minutes has elapsed, shut-off heat, add finishing hops and start to cool.
4. Once cooled, add to fermenter, aerating well then top-off fermenter with cool water until you have 5.25 gallons (20 L) and pitch yeast.
5. After fermentation is done, add priming sugar, bottle, sit back, relax and enjoy the fruits of your labor!
Substitute 9 lbs. (4 kg) Maris Otter 2-row for the liquid and dried malt extract. Mash grains at 151 °F (66 °F) for 60 minutes. Collect enough wort to fill your kettle to 6.5 gallons. Decrease the boiling hop addition to 0.60 oz. For the remainder of the recipe, follow the extract instructions.
Thanks to Brew Your Own: The How-To Home Brew Beer Magazine for the recipe! https://byo.com/hops/item/622-fall-beers-recipe-roundup
I'm busy working on my blog posts. Watch this space!