Recipe for Oatmeal Wheat Stout 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1/3 lb Edme Irish stout extract
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
1/2 cup Roasted barley
4 cup Black patent malt
1 stk brewers licorice
2 oz Hallertauer leaf hops
1 oz Tettnanger leaf hops
1/2 tsp Irish moss
1 tsp Diastatic enzyme powder
Instructions:
Instructions: 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
I wont comment on the choice of hops.

Original Gravity: 1.078 Final
Gravity: 1.032

Serving Size:

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