Replicator, Sept 2001 Slow Elk Oatmeal Stout & Harpoon IPA Good Evening, I have been looking for a clone recipe for Slow Elk (Oatmeal Stout), brewed by the Big Sky Brewing Company of Missoula Montana. Any help would be appreciated. Jim Arnold Auburn, Washington _____________________________________________________________________________________ Jim, Here's what Matt Long, brewer at Big Sky, has to say about Slow Elk Oatmeal Stout. In 1995, Big Sky Brewing Company set out to produce a different kind of Oatmeal Stout. Too many U.S. Oatmeal Stouts were heavy and bitter, a combination that overpowers the delicate flavors imparted by the oats. In America, a Stout by definition seems to mean, "pour on the black barley and load it up with hops." It also seems to mean high alcohol content. We wanted a stout in the tradition of the British Isles; medium bodied, very drinkable, and smooth. In short, we wanted a session beer. Slow Elk Oatmeal Stout was born to satisfy these desires. Commercially, it comes in around 3.9% alcohol by weight and is the sort of beer that you can feel comfortable drinking over long philosophical debates or as a digestif with chocolate desserts. Now that’s a beer I want a case of in my fridge every weekend, in case my friends come by! Matt was kind enough to give us the fine details on this beer. Slow down with a Slow Elk and enjoy! Oatmeal Stout is a unique beer. The use of the “oats or oatmeal” in the recipe gives the beer a smoothness that is not normally in any beer that uses the amounts of the dark malts that produce a “stout” colored beer. I believe that it is a beer style that is under-appreciated, and has great potential to grow as a beer style. 5 Gallons, Extract & Specialty Grain Recipe OG = 1.055 FG = 1.016 IBU’s = 20 6.6 Lbs. Coopers Light Unhopped Malt Syrup 1.5 Lbs. Crystal 80L 4 ounces Black Patent Malt 6 ounces Chocolate Malt 6 ounces Flaked Oats 6.25 AAU’S East Kent Golding hops (boil 60 minutes) (1.25 oz. AT 5% alpha acid) 1 teaspoon Irish moss (boil 60 minutes) 2/3 (two thirds) cup corn sugar for bottling Wyeast 1968 London ESB Ale or White Labs WLP002 English Ale yeast, or Muntons dry yeast Step by Step instructions Steep specialty grains in about 3 gallons of water at 150° to 155° for 30 minutes. Remove grains, and add malt syrup and bring to a boil. Add 1.25 ounces Kent Golding hops and 1 teaspoon irish moss and boil for 60 minutes. When done boiling, strain out hops and add the wort to cool water to fill to the 5 ½ (one-half) gallon mark. Add your yeast when the wort is 75° to 80°, and aerate well. Let the wort cool to about 68° over the next few hours and f
