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Oatmeal Wheat Stout

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  • 3 1/3 lb Edme Irish stout extract
  • 3 1/3 lb Edme light beer extract
  • 3 lb Pale 2-row malt
  • 2 lb Crystal malt
  • 1 lb Wheat malt
  • 1 lb Old-fashion oatmeal
  • 2 1/2 c Roasted barley
  • 4 c Black patent malt
  • 1 Pack
  • 1 Stick brewers licorice
  • 2 oz Hallertauer leaf hops
  • 1 oz Tettnanger leaf hops
  • 1/2 ts Irish moss
  • 1 ts Diastatic enzyme powder
  • Edme ale yeast


Crush pale and crystal malt. Loosely crush black patent malt. Place oatmeal in cheesecloth. Mash all except 2 cups of the black patent malt for 1-1/2 hours. Add diastatic enzyme. Sparge and begin boil. Add ex- tracts and licorice. After 15 minutes of boil, add 1 ounce Tettnanger and continue boil. After another 15 minutes, add 1/2 ounce Hallertauer. During last 15 minutes, add Irish moss and 2 cups black patent malt. During last 2 minutes of boil add 1 ounce Hallertauer. Cool rapidly and pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed with normal single-stage fermentation. This recipe was developed by Kenneth Kramer who published it in the June 1986 issue of All About Beer magazine. I won't comment on the choice of hops. Original Gravity: 1.078 Final Gravity: 1.032
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