Description

This is a Community Recipe created by mwaite36

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

---

Ingredients Included

Crisp Maris Otter (3200 grams)
Crisp Low Colour Chocolate Malt (250 grams)
Crisp Crystal 150 Malt (400 grams)
Crisp Naked Oat Malt (500 grams)
Weyermann Carafa Special type 2 (200 grams)
Bramling Cross Pellets (20 grams)
Challenger Pellets (25 grams)
LALLEMAND London – English Style Ale Yeast – 11g (1 packs)

---

Method

Beer Style (main): British Ales
Beer Style (sub): Oatmeal Stout
Batch Size: 23l in fermenter
Original Gravity: 1.048
Final Gravity: 1.012
ABV %: 4.7
IBU: 26

THE MASH
Temperature °C: 67c
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Challenger25g @ First Wort
Bramling Cross 20g @ 15mins

Secondary additions and timing:

1 protofloc @ 15mins

Yeast: Mangrove Jacks M36
Fermentation temperature/steps: 18c 10 days

Comments: