Oatmeal Stout

Directions

1. 1
   Use a very big (stainless steel or enameled) pot for this, because you need to let the malt work on the starches and sugars while gradually increasing the temperature.
2. 2
   Put the oatmeal and the hops in separate cloth bags.
3. 3
   Bring 2 gallons of water to a boil, turn off the heat, add the oatmeal and let it steep for 1 hour.
4. 4
   Remove the oatmeal and dissolve all the malt sugar and molasses, and add the bag of hops.
5. 5
   Bring this wort to near boiling temperature and simmer it for 1 hour (longer if convenient).
6. 6
   Bring the wort to a rolling boil (BE CAREFUL, it will froth up briefly when breakpoint is reached!!).
7. 7
   Stir down or sprinkle with cool water to help it settle down to a boil.
8. 8
   Continue the rolling boil for 1/2 hour, then pour the wort into the primary fermentor (add enough boiling water to the wort to reach the 5 gallon mark on your fermentor).
9. 9
   Add the yeast when the wort has cooled.
10. 10
    After going through the primary and secondary fermentation stages, add the priming sugar about 3 hours before bottling.