| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Beer, Brewing |
54 |
Servings |
INGREDIENTS
| 3 |
lb |
English 2-row pale malt |
| 3 1/3 |
lb |
Dark extract |
| 3 |
lb |
Dark DME |
| 1 |
lb |
Steel cuts oats |
| 2 |
oz |
Centennial leaf hops |
|
|
(AU=11 1, total=22.2 |
|
|
WHOOPS!) |
| 1 |
oz |
Cascade leaf hops (AU=5) |
|
|
Wyeast Irish Ale yeast |
|
|
Starter (#1084?) |
INSTRUCTIONS
Mash pale malt and steel cut oats in 5 quarts of water. Sparge with 2
1/4 English 2-row pale malt, 1 lb. of steel cut oats, mashed in 5 qts.
Added dark extract and dark DME to the wort and boiled with 2 oz. of
Centennial leaf hops (AU=11.1, total=22.2 WHOOPS!) Good thing I like
hops. Finished with 1 oz. of Cascade leaf hops. (AU=5) Pitched Wyeast
Irish Ale yeast starter (#1084?), took 24 hrs. for active ferment. My notes
on it were that it was clean, smooth, and hoppy. The hops over- whelmed any
oat flavor, but the oats may have added to the smoothness. Reduce the
hopping level by 1/2. Also, not enough roasted barley "bite". Increase RB
from 1/3 oz. to 1/2 oz. at least, maybe 2/3 oz. would be best. There was
also 1/2 oz. of crystal used. Primary Ferment: 5 days Secondary Ferment: 2
weeks
Recipe By : Russ Gelinas
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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