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. Hawkeye Oatmeal Stout ...from Iowa Tailgater Steve Eliason 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) ½ 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.
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