Brewing Method: Partial Mash
Yeast: White Labs Irish Yeast
Yeast Starter:
Batch Size: 5 gal.
Original Gravity:
Final Gravity:
Alcohol Content: 8.1 %
Total Grains: 15 lb.
Color:
Extract Efficiency: 76 %
Hop IBU's:
Boiling Time: 60 min
Primary Fermentation: 10 days 68deg.
Secondary Fermentation:
Additional Fermentation:

Grain Bill:

1 lb. flaked oat 1 lb. flaked barley 1 lb. english chocolate 1 lb. english b. pat 1 lb. english roasted 1 lb. american 6 row (for conversion)

Hop Bill:

2 oz. Chinook 10.4% (60 min) 1 oz. EKG 5.4% (last 5 min of boil)

Mash Schedule:

Use 1 1/4 quarts of water per pound of grain. i.e. 7 quarts. Heat 7 quarts to 170 degrees. Add grains. Make sure to put 6 row and flaked grains together in the pot together, since the 6 row helps with conversion of sugars. Once grains are added hold temp at 158 degrees for 1 hour. Sparge with 170 degree water. Sparge to taste, about 3 gal of water.

Brewers Notes:

Once sparge is finished add extract and top off to 6 gal. Boil for one hour adding bittering hops. Please be sure to add finishing hops five minutes before the end of the boil. You can also dry hop with 2 oz of EKG. Don't over do it because we want the taste and aroma of the barley to come through without being over powered. I drank the first of this batch after racking off into a SS keg two weeks after primary fermentation. Tastes great and gets better with age. Oh My God Stout.