Hey homebrewers! We’re pleased to present Harbor Mountain Brewing Co.’s own recipe for their terrific oatmeal stout. They’re based in Sitka, but generously scaled their recipe down for homebrewers anywhere to try. We recommend brewing it and then drinking it while incorporating some into Campfire Kitchen’s Venison Beer Sausage recipe that appeared in Issue No. 26, the Winter 2022 Drinks Issue, thanks to the support of Harbor Mountain Brewing Co. Don’t know about you and yours, but the blacktail hunters in our family brought their limit back from Admiralty this year, and we are all about that venison beer sausage recipe… we’re saving some of that venison burger to marry with this fine stout batch-to-be. ~ Edible Alaska
5 gallon batch
Method: All Grain
Mash in with 6 Gallons of soft water profile
Sparge with 1 gallon of 170* water
6.5 gallon pre boil volume
Fermentables – Mash in @ 153*F for 60 min
8#s 2 Row Pale Ale
2# Flaked Oats
.75# British Chocolate
.5# Victory
.5# Crystal 60
.25# Crystal Wheat
Hops – 60 min Boil
.5oz Warrior @ 60 min
1 oz Tettnang @ 30 min
1 tsp Irish moss @ 10 min
½ tsp Yeast Nutrient @ 10 min
.5 oz Tettnang @ Flame Out or 0 min
Yeast
11.5 grams US – 05 (Hydrated)
Ferm at 68*F
