I’ve been working on a new recipe for an oatmeal stout. I’m starting fresh on this one, basing it completely on the info in Designing Great Beers.
Here’s where I’m at with the recipe:
- 9.25# Marris Otter
- 1# Roasted Barley (300 SRM)
- .6# Black Patent Malt
- 8 oz Flaked Barley
- 8 oz Flaked Oats, toasted
- 4 oz 60L Caramel
- 1 oz Northdown bittering hops
- 1 oz East Kent Goldings flavor hops
I even have a name: Ghostly Juror Oatmeal Stout, in honor of the nice dead gentleman who showed me how to find the cafeteria at the Newark courthouse.
