The last batch of beer was really good.

So good in fact that I couldn’t bring myself to throw out the dregs left in the keg after the wedding. But, what was I to do with a quart of left-over, completely flat stout?

Make ice cream, of course!

Stout Ice Cream Recipe

based on the recipe featured at BoingBoing:

• 16 oz stout (homemade is best :)
• 3 egg yolks
• 1/2 cup sugar
• 1 cup cream
• 1 cup half & half

Bring the stout to a boil and allow to reduce to about 1 cup. Will only take a few minutes in a wide saucepan. Yes, this will remove the alcohol

Meanwhile, whisk the egg yolks & sugar together.

Reduce the heat and add the dairy. Bring to a simmer. Very slowly stir into the egg mixture while whisking.  Continue to stir for a few minutes while the mixture is  thickens a bit.

Refrigerate until completely cold. Then churn, churn, churn.

Finished off the last of the stout and decide to make a new batch. This time, inspired by the HUB Survival Stout, a bunch of extra grains were added. None were malted and only meant to add flavor – not sugars. I also plan to add some cold-brewed espresso when racked. OG was exactly 1.050.

Recipe:

• 7.5 lb – 2 Row
• 0.5 lb Caramel/Crystal
• 0.5 lb Chocolate
• 0.5 lb Barley, Roasted
• 1.0 lb Oats (Flaked)
• 0.5 lb Wheat (Flaked)
• 0.5 lb Amaranth
• 0.5 lb Quinoa
• 0.5 lb White Millet
• 0.5 lb Buckwheat
• 1.0 oz Northern Brewer (8.5 alpha) @ 50 min
• 1.0 oz Willamette (5 alpha) @ 10 min
• WyEast Scottish Ale Yeast

Load Recipe: Gabriel McGovern^Multigrain Oatmeal Stout^2008-01-03^55^44^5^60^9^4^77^100^8.8^0.3^0.8^0.7^0.4^0.3^70^70^7.5^66^66^1^9^9^0.5^41^41^0.5^34^34^0.5^98^97^0.5^0^0^0^0^0^0^58^58^25^1^50^1^2^42^1^10^1^2^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^70^157^1.2^1.05^^^In addition to barley, oats and wheat was 0.5 lb of each: Amaranth, Quinoa, Millet, Buckwheat. None were malted and only meant to add flavor – not sugars. ^^^^^^^^^^^^^^^^^^^^8.5^5^0^0^0^0^0.2^

After the success of the last all-grain stout, we decided to try an oatmeal version.

We cooked oats in minimum amount of water as recommended by a book. Turned clumpy – probably kept it from adding much to the mash. In turn, the OG was low (1.042). Added 1lb natural cane sugar at end to up it to 1.050 This *should* give us a ABV above 5%

For full info, copy the following and load into this calculator:

Gabriel McGovern^Oatmeal Stout (Experiment 2)^2008-01-03^55^44^5^60^9^4^77^100^8.8^0.3^0.8^0.7^0.4^0.3^70^70^7.5^66^66^1^9^9^0.5^41^41^0.5^34^34^0.5^87^86^1^0^0^0^0^0^0^58^58^5^1^50^1^2^42^1.5^10^1^2^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^70^157^1.2^1.05^^^Cooked oats in minimum amount of water as recommended by book. Turned clumpy – probably kept it from adding much to the mash. In turn, the OG was low (1.042). Added 1lb natural cane sugar at end to up it to 1.050 This *should* give us a abv above 5%^^^^^^^^^^^^^^^^^^^^6.5^5^0^0^0^0^0.2^

What’s Next?

While at Stienbarts, I picked up the grain needed for:

• McKay 70 Schilling
• Drunk Monk Tripel Variant