Oatmeal Stout 2009/5/30 1.044 6.2 kg 8 Muntons Dark Malt Extract kg 1 Black Patent Malt kg 1 Roast Barley kg 0.8 Flaked Oats g 80 NZ Goldings g 20 NZ Goldings Safyeast English Ale

Powder

2009/6/2 Couldn't find gypsum, flaked barley or smoked malt. Grind the grains (except the flaked oats) with the lever a little on the fine side. Add the ground grains and the flaked oats to 10 liters of water at 50C. Hold the mash at 47C - 48C for 20 minutes. Raise the temperature of the mash to 80C. Sparge with ~10 liters of water @ 80C. (Grinding the grains fine means frequent lifting of the bag will be required to allow the wort to flow). Raise the temperature of the mash to 80C again. Add extract. Bring to a boil. Add bittering hops. Add aroma hops. Maintain a low rolling boil for a further 10 minutes. Remove brewpot from burner. Remove hop bags from wort. Allow to cool until cool enough to touch. Siphon wort into primary fermenter. Add cold water until the diluted wort reaches the shoulder of the carboy. Siphon off 2 liters of diluted wort to re-add at bottling. Siphon off diluted wort to hygrometer tube. Place airlock in fermenter. Allow wort to cool further, to pitching temperature (24C). Pitch yeast.