Oatmeal Stout

• 1 (3 1/3 lb) can dark malt extract syrup
• 1 lb pale malt extract (dried)
• 1 lb oatmeal
• 1 cup brown sugar
• 2 cups molasses
• 3 ounces hops
• 5 gallons water
• 1 packet yeast
• 1 1/4 cups unbleached cane sugar or 1 1/4 cups corn sugar (for priming)

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. Put the oatmeal and the hops in separate cloth bags.
3. Bring 2 gallons of water to a boil, turn off the heat, add the oatmeal and let it steep for 1 hour.
4. Remove the oatmeal and dissolve all the malt sugar and molasses, and add the bag of hops.
5. Bring this wort to near boiling temperature and simmer it for 1 hour (longer if convenient).
6. Bring the wort to a rolling boil (BE CAREFUL, it will froth up briefly when breakpoint is reached!!).
7. Stir down or sprinkle with cool water to help it settle down to a boil.
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. Add the yeast when the wort has cooled.
10. After going through the primary and secondary fermentation stages, add the priming sugar about 3 hours before bottling.

malt, malt, oatmeal, brown sugar, molasses, hops, water, yeast, cane sugar

Taken from www.food.com/recipe/oatmeal-stout-41147 (may not work)