2007.06.24: Between the rains and helping Cahill move yesterday, I never did get to brewing, but... Early to bed, early to rise, makes a man finish brewing early. This recipe is based on the BYO's Replicator's recipe for Big Sky's Slow Elk Oatmeal Stout Clone. This should be right at the low end of the style guidelines for gravity, IBUs and color. (Estimated: 1.052, 27 and 27°, respectively.)
1.5 lb Crystal malt (80L)
4 oz roasted barley
8 oz chocolate malt
8 oz flaked oats
6.6 lb Briess Golden Light LME
1 oz Kent Goldings hop pellets (6.6% AA)
1/2 tsp Irish moss
English Ale yeast (WhiteLabs WLP002)
Heat 3 gallons of water to 150°F. Steep crushed grains for 30 minutes.
|60 min||Add Kent Goldings hops and Irish moss.|
|15 min||Add Irish moss.|
|5 min||Add copper cooling coil (to sanitize).|
Start up the cooling coil and cool to 70°F. Transfer to primary fermenter. Pitch yeast. (I did not make a starter.)
F.G. 1.021 - I was expecting 1.014. It must have stuck.