Here goes...

This is my second brew and I think I know what I'm going to do and how it's supposed to be done. But I got one additive from my LHBS (who were awesome) that I have no idea where during the process to use.

2 cans St. Pats
1 can Creamy Brown
2 cups rolled oats
1/2 pound black roasted malt/ muslin sack
1/2 cup dark brown sugar
2 oz cocoa
1/4 to 1/2 cup? coarse ground espresso beans/ muslin sack
1/2 oz of fuggle hops
1/2 oz of Northern brewer hops

Nottingham Ale dry yeast


Not sure where to start or how long to steep the Black malt... but the rest of the process...

- Steep oats in on gallon of water for about 5 minutes. Let cool and strain.
- add cocoa and sugar
- steep espresso for 10 minutes.
- boil hops for 10 minutes.
- Flameout. Add HME and UME.
- cool and pitch.

From what I've been told it isn't necessary to use a muslin sack on the hops, correct? Just let em be free huh?

The Nottingham yeast is new as well but the instructions seem pretty clear on the packet. Might open up a separate thread on this yeast...

Anyway, if everything looks good I will be brewing this batch tomorrow! Excited just thinking about it.

So if I have this right I will steep the malts first. Bring it to a boil and let her roll for about 30 minutes or so. Take the muslin of hops out and start the process with the oats. The LHBS guys was very specific about letting the wort cool before straining the oats. Said that straining the hot wort would make it really vulnerable to bad things.

So I could start with a gallon of water for the malt I guess. Just continue with that and add a little if I need to for the oats and everything else?

Thanks again for all the help. I will be updating regularly to let everyone know how this comes out.

Any thoughts?

Steep the black malt and oats in a grain bag in a gallon of water for 30 minutes at about 160*. Lift the grain bag out and let it drain.

Add the sugar and creamy brown UME, then bring to a boil. Add your hops and continue the boil for 10 minutes. Remove from heat and add the cocoa, espresso, and the HMEs. Let the cocoa and espresso steep for 10 minutes, then cool in an ice bath (or with a wort-chiller) to pitching temps.

You don't want to boil the espresso or cocoa, as it could lead to some off flavors...especially with the espresso.

You may also want to toast the oats in your oven for a little while (10-20 minutes, depending on the temp) before you steep them. Putting the oats in with the grain sack will make it so you don't have to strain them out of the hot wort, but can just remove them with the black malt in the grain bag.

Good luck, and happy brewing!

Brewed! Hope all turns out well. MONSTER Stout will arrive in April.

Please let us know how this turned out - it sounds very interesting, and good!!