Description

This is a Community Recipe created by kronus

(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

Thomas Fawcett – Mild Ale Malt (3000 grams)
Midnight Wheat Malt (250 grams)
Thomas Fawcett – Pale Chocolate Malt (350 grams)
Weyermann® Carafa Special® Type 3 (500 grams)
Flaked Oats Including Husk (1500 grams)
Cocoa Nibs 100g (1 packs)
FM13 Irish darkness (1 packs)
Spray Dried Malt Extract Extra Dark- 500g (1 packs)

Method

Beer Style (main): British Ales
Beer Style (sub): Oatmeal Stout
Batch Size: 5 gallon
Original Gravity: 1.070
Final Gravity: 1.025
ABV %: 6.0
IBU: 128

THE MASH
Temperature °C: 68.9
Length (mins): 60
Out temp °C: 75.6
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Add 300gm of home roasted barley to start of mash (I use marris otter roasted in oven at 250c for 45 mins)EBC approx. 580 Add 500gm of maltodextrin at 30 mins in to boil

Secondary additions and timing:

dry hop with 100gms cocoa nibs for 3 days

Yeast: FM13 irish darkness
Fermentation temperature/steps: 21-22

Comments:

add what ever hops take your fancy
I use something like Sterling for bittering. Perle and or Amarillo for flavour and southern cross as late boil aroma and dry hop. (none included)