Open Menu Close Menu

Hawkeye Oatmeal Stout

Back to Drinks

...from Iowa Tailgater Steve Eliason

One of the great way to prepare for an Football game at the University of Iowa is to consume a hand-crafted, Oatmeal Stout. Thick and creamy, this brew not only acts as a meal, but Oatmeal has been shown to reduce cholesterol! Enjoy.

4 cups Oatmeal (Bob's Red Milled Thick Rolled Oats)
1 lb Briess Roasted 6 row grains
1 oz Hallertauer Hops (3.2 % alpha)
1 oz Willamette Hops (5.7 % alpha)
˝ oz Bullion hops (9.8 % alpha)
2 cans (3.3 lbs) Mahogony Coast Dark Extract, unhopped
1 pkg Munton and Fison Ale yeast (dry)
Boil three gallons H2O,

Boil oatmeal, grains and extract in about 2 gallons H2O, then pitch yeast in when the wort has cooled to room temp.

Primary ferment for 5 days

Secondary ferment for 7 days

Add 2/3 cup corn sugar, bottle in about 55 12 oz bottles.

This beer will be very good at 2 weeks post bottling, but will peak at about 5-6 months.