8 Ball Oat

Our first attempt at an oatmeal stout - this one had many great reviews.
Probably the best beer we've brewed yet!
Full-bodied, chewy and very tasty.

Brewer:	Sampson Brewing Co.		Email:	-
Beer:	8 Ball Oat		Style:	Oatmeal Stout
Type:	Extract w/grain		Size:	5 Imp. gal.
Color:	158 HCU (~48 SRM)		Bitterness:	0 IBU
OG:	1.046		FG:	-
Alcohol:	-
Water:	We used tap water from North Wiltshire, England.
Grain:	4 oz. British chocolate 8 oz. British black patent 8 oz. Roasted barley 1 lb. Rolled oats
Steep:	Steeped the oats at 170°F for 30 mins before removing them and adding the rest of the grains and steeping for another 20 mins.
Boil:	20 minutes	SG 1.152	1.5 Imp. gal.
	4 lb. Dark malt extract 2 lb. 3 oz. Dark dry malt extract
	1 tsp Irish Moss at 15 mins before end of boil.
Hops:
Yeast:	Rehydrated Muntons Ale Yeast at start of sanitisation in 8 oz water with 1 tsp corn sugar.
Log:	Primary Fermentation: 6 days Secondary Fermentation: 12 days Priming Sugar: 2 1/2 oz
Tasting:	This turned out to be excellent. Next time I think we'll use only 4 oz Black Patent and 8 oz Chocolate Malt, and maybe cut down the Roasted Barley. The Malt Extract used was a hopped Stout Kit so might use plain dark extract and hops of our own choice next time. Follow this recipe and you can't go wrong!

Recipe posted 12/14/05.