| CATEGORY |
CUISINE |
TAG |
YIELD |
|
British |
Beer, Brewing |
54 |
Servings |
INGREDIENTS
| 8 |
lb |
British amber extract |
| 1/2 |
lb |
Black patent malt |
| 1/2 |
lb |
Roasted barley |
| 1/2 |
lb |
Chocolate malt |
| 1 |
lb |
Steel cut oats |
| 2 |
oz |
Eroica hops (boil) |
| 1 |
oz |
Fuggles hops (finish) |
|
|
Whitbread ale yeast |
| 1/2 |
c |
Corn sugar (priming) |
|
1 |
week |
INSTRUCTIONS
Crack grains using a rolling pin. Add grain and oats to 2 gallons cold
water. Bring to boil. Strain out grains. Add extract and Eroica hops.
Boil about 1 hour. Add Fuggles and boil an additional 2 minutes. Steep 15
minutes. Sparge through sieve over ice. Mix. Rack to 7-gallon carboy and
pitch yeast. Bottle when fermentation is complete (about 1 week). This was
one of my best beers yet. Black, smooth and creamy. The oatmeal doesn't add
a very pronounced flavor; I think it rather contributes to the creaminess
and smoothness, which is becoming more pronounced as the beer ages. It has
a fairly dark brown head, presumably from roasted barley---creamy with
small bubbles. This recipe was derived from several posted by Jay H. in
digest #459. Original Gravity: 1.062 Final Gravity: 1.015 Primary Ferment:
Recipe By : Patrick Stirling
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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