Ingredients:
2 cups Quaker Quick Oats
1.0 lb. American Crystal Malt (cracked)
0.5 lb. Light Malted Roasted Barley (cracked)
0.5 lb. Black Patent Malted Barley (cracked)
6.0 lb. Dark Dry Malt Extract (DME)
2.0 lb. Amber DME
1.5 ounce Bullions Hops (boil) Alpha = 7.3%
0.5 ounce Willamette Hops (finish) Alpha = 4.4%
2 packages Whitbread Ale Yeast
Procedure:
1.Bring water to 150 degrees (F)
2.Steep specialty grains and oats for 30 minutes
3.Bring wort to a boil
4.Get to hot break
5.Add boiling hops
6.Boil 45 mintues
7.Add finishing hops
8.Boil 7 minutes
9.Chill with wort chiller
10.Add 2 packages of dry yeast to 1 cup water and let sit 15 minutes
11.Move wort to carboy
12.Add yeast to carboy and shake around (aerate)
13.Put blow-off tube in carboy and seal with tube sticking in bucket of water
Readings:
O.G. ~ 1.052
F.G. = 1.019
Bottling (3/23/95):
Added 3/4 cup corn sugar
Notes:
This was a great stout! Really loved by some serious beer drinkers (especially the Irish!)
We made this a second time on 7/13/95 and eventually kegged it. Ingredients was about the same
and it was liked by all at the hash party.