Maui Wowie Oatmeal Stout (2/23/95)

Ingredients:

2 cups Quaker Quick Oats

1.0 lb. American Crystal Malt (cracked)

0.5 lb. Light Malted Roasted Barley (cracked)

0.5 lb. Black Patent Malted Barley (cracked)

6.0 lb. Dark Dry Malt Extract (DME)

2.0 lb. Amber DME

1.5 ounce Bullions Hops (boil) Alpha = 7.3%

0.5 ounce Willamette Hops (finish) Alpha = 4.4%

2 packages Whitbread Ale Yeast

1. Bring water to 150 degrees (F)
2. Steep specialty grains and oats for 30 minutes
3. Bring wort to a boil
4. Get to hot break
5. Add boiling hops
6. Boil 45 mintues
7. Add finishing hops
8. Boil 7 minutes
9. Chill with wort chiller
10. Add 2 packages of dry yeast to 1 cup water and let sit 15 minutes
11. Move wort to carboy
12. Add yeast to carboy and shake around (aerate)
13. Put blow-off tube in carboy and seal with tube sticking in bucket of water

Readings:

O.G. ~ 1.052

F.G. = 1.019