Big Sky Brewing’s Slow Elk Oatmeal Stout clone

Slow Elk Oatmeal Stout clone
Big Sky Brewing Company, Montana

(5 gallons/19 L, partial mash)
OG = 1.055  FG = 1.016
IBU = 20  SRM = 29  ABV = 5.1%

0.75 lbs. (0.34 kg) two-row pale malt
1.5 lbs. (0.68 kg) crystal malt (80 °L)
4 oz. (112 g) black patent malt
6 oz. (168 g) chocolate malt
6 oz. (168 g) flaked oats
1 lb. 10 oz. (0.7 g) light dried malt extract
4.0 lbs. (1.8 g) light liquid malt extract (10 min.)
5.5 AAUs East Kent Golding hops (60 min.) (1.1 oz./31 g of 5% alpha acid)
1 tsp. Irish moss (10 min.)
Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale) yeast (1.75 qt./~1.75 L yeast starter)
2/3 cup corn sugar (for priming)

Step by Step
Steep grains in about 3 gallons (11 L) of water at 150–155 °F (66–68 °C) for 30 minutes. Remove grains, add malt extract and bring to a boil. Add hops and boil for 50 minutes. Add the Irish moss and the liquid malt extract off heat, stirring until fully dissolved. Return to heat and boil an additional 10 minutes. When done boiling, strain out hops and add the wort to cool water in a sanitized carboy. Fill carboy to the 5.25 gallon (20 L) mark. Add your yeast when the wort is 75–80 °F (24–27 °C) and aerate well. Let the wort cool to about 68 °F (20 °C) over the next few hours and then ferment at 66–70 °F (19–21 °C) until fermentation is complete (7 to 10 days).

All-grain version: Replace malt extracts with an additional 9 lbs. (4.1 kg) of pale malt. Mash grains together for 60 minutes at 155 °F (68 °C). Boil for 90 minutes.

Issue: September 2001

According to Big Sky Brewing’s website, “Enjoy the creamy texture, great malt complexity and the unequaled smoothness of this Northern Rockies Oatmeal Stout.”