| CATEGORY |
CUISINE |
TAG |
YIELD |
|
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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