Recipe of the Week: Quiet Storm Stout

So now that it's almost the end of July, it may be time to start thinking about making some nice fall/winter beers that develop with a little age. Today's recipe comes from an award winning brewer who has been featured in Zymurgy magazine. Jimvy developed this recipe on his own and it was an award winner from the start. This recipe garners rave reviews from the homebrewing world.

Oatmeal is not only a hot breakfast cereal but it is a nice additive to beer recipes. It gives them a nice creamy smoothness and also helps with head retention. The addition in this recipe is perfect to give a nice frothy head and a smooth texture while it crosses your tongue.

This is for a 5 gallon batch

Grain Bill:
7 lbs British Pale Malt
1.5 lbs Flaked Oats
1 lb German Munich Malt
 .75 lb CaraMunich Malt
.5 lb American Chocolate Malt
.5 lb British Crystal 120L
.5 lb American Roasted Barley
.5 lb American Black Patent Malt
.5 lb Cara-Pils Dextrine Malt

Use a single infusion mash at 156 degrees for one hour

Boil:
1.5 oz Fuggle 4.75AA whole 60 minutes
1 oz U.K. Goldings 10.1AA whole 30 minutes
1 oz Willamette 5AA whole 2 minutes

Ferment:
WLP-004 Irish Stout Yeast or Wyeast 1084 Irish Ale Yeast
Ferment at 67 degrees Fahrenheit

OG: 1.065 FG: 1.021 SRM: 49 IBU: 43.2 Alc by Vol: 5.82%