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Irish 54 Servings

INGREDIENTS

6 5/8 lb John Bull plain light
Extract
1 1/2 lb Plain dark dry extract
3/4 lb Black patent malt
1/4 lb Roasted barley
1/2 lb Chocolate malt
1/2 lb Steel cut oats
7 g Muntona ale yeast
1/2 oz Fuggles hops (boil)
1 oz Hallertauer hops (boil)
1 1/2 oz Cascade hops (finish)
Irish moss
Water crystals

INSTRUCTIONS

This is the second of a series of experiments in brewing oatmeal stouts. It
is  an  extract brew, with specialty grains being  added  using  the
standard stovetop method and removed at boil. When grains are used, they
are cracked with a rolling pin and boiled for 30 minutes before  strain-
ing. The finishing hops are added in the last 5 minutes of the boil. The
addition of grains made the oatmeal less noticeable. Color and  hop balance
were good again. Irish ale yeast could yield some  nice  results and I
think the steel cut oats need to be bumped up to 1 pound to  bring them to
the fore. Original Gravity: 1.050 Final Gravity: 1.022
Recipe By     : Jay Hersh
From: Dscollin@aol.Com                Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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