Ingredients:
0.5 lbs. American Crystal 40L
0.5 lbs. American Black Patent
12 oz. Rolled (Quick) Oats
3.3 lbs. Amber LME
3.3 lbs. Dark LME
1 oz. Challenge Hops (7.0% AA)
1 oz. kent Goldings (5.5% AA)
4 oz. Malto Dextrin
1.5 oz Baker’s Unsweetened Chocolate
1 pkg Irish Ale Yeast (WLP004)
Phase 1: The Boil
Steeped the grains and oats in two separate bags in 2 gallons of 150-160 degree water. Removed bags after 20 minutes and brought wort up to a boil. Added bittering hops (Challenge), malt extracts and malto dextrin at beginning of 60 minute boil. At 15 minutes left in the boil I added one teaspoon of Irish Moss. With 5 minutes left in the boil we added 1.5 ounces of melted chocolate and aroma hops (Kent Goldings).
Phase 2: Primary Fermentation
Transferred wort to the fermentation bucket with about 8 lbs. of ice in the bottom. Added 2 gallons of water to bring total volume to 5 gallons. Measured starting gravity was 1.052 which gives us a calculated 27 IBUs.
Phase 3: Racking
The brew was racked after only one week in the primary. It was kept in closet which kept the brew between 58 – 60 F. After two weeks in the closest it was moved to the crawlspace for lagering to take place. Lagering continues…
4 Comments
November 26, 2008 at 11:28 pm
12 oz. of oatmeal? I always went waaaay heavy on the oats. The last one I did had 2 lbs. +. It felt like watery paste when I was done cooking. Tasty though.
November 27, 2008 at 9:36 am
Well I based it on several recipes on found online and the one in the book. We will see how this one turns out.
December 21, 2008 at 2:20 pm
Have you tried it yet?
December 21, 2008 at 6:44 pm
Not yet. Currently it is still lagering. Probably will bottle in two weeks and go from there.