Slow Elk Oatmeal Stout Clone

Oatmeal Stout (Slow Elk Oatmeal Stout clone)

5 Gallons

6.6 -Lbs. Breiss Light Unhopped Malt Syrup
1.5 -Lbs. Crystal Malt 80L
4 -oz. Black Patent Malt
6 -oz. Chocolate Malt
6 -oz. Flaked Oats
1.5 -oz. Kent Golding hops (boil 60 minutes)
1 -teaspoon Irish moss (boil 60 minutes)
2/3 -(two thirds) cup corn sugar for bottling
Imperial A09 Pub
Original gravity 1.055
Final gravity 1.016
Alcohol = 4.2% by Volume
IBU’s = 20 HBU’s = 5

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and Irish Moss and boil for 60 minutes. Turn off heat then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5½ gallon mark. Add yeast when beer is less than 78°, and ferment at about 68-70° till fermentation is done, and bottle as usual.