Snaggle Tooth (oat-rye stout) (All Grain) 6.5 (U.S.)

Snaggle Tooth (oat-rye stout)
(All Grain) 6.5 (U.S.)

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This Homebrew Recipe was added by Tall Dave on June 25, 1998 at 11:27:12:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast #1028 London Ale
Yeast Starter: 1200 ml
Batch Size: 6.5 (U.S.)
Original Gravity: 1.078
Final Gravity: 1.018
Alcohol Content: %
Total Grains: 23 lbs.
Color: 27.4
Extract Efficiency: 80 %
Hop IBU's: 36.6
Boiling Time: 90 min.
Primary Fermentation: 7 days (65F)
Secondary Fermentation: 10 days (65F)
Additional Fermentation:

Grain Bill:

14 lbs. 2-row pale (Briesse)
1 lb. Wheat (malted)
1 lb. Special B
1 lb. Crystal (90L)
1 lb. Chocolate
1 lb. Roast barley
2 lbs. Oats (flaked)
1 lb. Rye (flaked)
1 lb. Rye (flaked)...home roasted

Hop Bill:

1.5 oz. Galena 12% (45 min.)
1.0 oz. Fuggle 4.3% (15 min.)
1.0 oz. Golding 6.1% (1 min.)

Mash Schedule:

Infusion mashed
135F (20 min.)
158F (90 min.)
170F (20 min.)

Brewers Notes:

Roast 1 lb. flaked rye on a cookie sheet (about 1/2 in. deep) at 350F for 1 hr., stir once at 30 min. Adjust sparge water pH to 5.6. Add 2 tsp. of Irish moss the last 30 min. of the boil.