Hey Guys and Gals! A big all-grain chocolate oatmeal stout. Makes 5 gallons.
Ingredients
10 lb pale ale malt
1.5 lb chocolate malt
2 lb flaked oats
1 lb crystal 40L
A few handfuls of rice hulls
2 oz Kent Goldings pellets
0.5 oz Northern Brewer pellets
1 tablespoon Irish moss
1 pack Wyeast 1084 Irish Ale yeast
OG 1.071 · FG 1.018 · ABV 6.94% · SRM 36.1
Directions
1. Combine the grains and rice hulls in the mash tun. Add 4.5 gallons of water to bring the mash to 158 degrees. Mash 90 minutes.
2. Drain into the brewpot, then sparge with 3.25 gallons of water at 180 degrees.
3. Bring to a boil. Add 1 oz of Kent Goldings and the Northern Brewer.
4. Add the Irish moss at 45 minutes.
5. Add the remaining 1 oz of Kent Goldings at 50 minutes. End the boil at 60.
6. Cool, then pitch the yeast.
7. Primary 7 days. Rack to a secondary for 7 more.
8. Sterilize the bottles, prime, bottle and cap.