8 lb Amber malt extract
1 lb Steel cut oats
1/2 lb Black patent malt
1/2 lb Roast barley
1/2 lb Chocolate malt
2 oz Eroica hops (boil)
1 oz Fuggles hops (finish)
Whitbread ale yeast

Crack all grains (except oats), add to 2 gallons cold water, add oats,
bring to boil. Remove grains with strainer when boil is reached. Add
malt extract and boiling hops. Boil 60 minutes. Add finishing hops and
boil another minute or so. Remove from heat, let steep 15 minutes. Put
4-6 inches of ice in bottom of plastic fermenter and strain wort into
fermenter. Sparge. Bring volume to 5-1/4 gallons and mix. The tempera-
ture should now be below 80 degrees. Rack to 6 gallon glass carboy and
pitch yeast. Bottle when fermentation is done (about 2-3 weeks). I really
liked this beer! Dark and smooth with a creamy mouth feel. No specific
oatmeal flavor, but lots of body. Light brown head. The only problem I
had was that after about 3 months in the bottle it developed a distinct off
flavor. Could be from the ice, or maybe it got oxygenated during bottling.
Primary Ferment: 2–3 weeks

Patrick Stirling