Giesel's Wholesome Oatmeal Stout
1 lb. Original Quaker Oats
1 lb. Pale Malt
¾ lb. Crystal Malt 90 Degree
¼ lb. Chocolate Malt
¼ lb. Black Patent Malt
¼ lb. Roasted Barley Malt
2 Cans of Matilda Australian 100% 2 Row Barley Malt "Light" Extract OR
2 Cans of Morgan's Extra Pale Malt Extract
1 oz. Columbus Hops (for the boil)
1 oz Cascade Hops (for the finish)
#1968 Special London Yeast
grains with 4 quarts of water at 170 degrees.
Put in oven for one hour at 155 degrees.
Sparge grains with 2 gallons of water at 170 degrees.
Bring to a boil, add malt extract and 1 oz. Columbus Hops.
Boil for one hour. Add 1 oz. Cascade Hops to finish (cooling).