Description

This is a Community Recipe created by rwski

(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 – Maris Otter Pale Ale Malt (2300 grams)
Weyermann® Munich Malt II (450 grams)
Rolled Oats (450 grams)
Weyermann® Melanoidin Malt (450 grams)
Thomas Fawcett – Pale Chocolate Malt (450 grams)
Thomas Fawcett – Pale Crystal Malt (200 grams)
Thomas Fawcett – Roasted Wheat Malt (220 grams)
Fuggles Pellets (22 grams)
Amarillo Pellets (25 grams)
NBS Ale Yeast 12g (1 packs)

Method

Beer Style (main): British Ales
Beer Style (sub): Oatmeal Stout
Batch Size: 23l
Original Gravity: 1043
Final Gravity: 1010
ABV %: 4.3
IBU: 30

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

THE BOIL
Boil time (mins): 60

Additions and timing:

Amarillo 25g 9% 60 mins

Secondary additions and timing:

Fuggle 22g 5.8% 10 mins

Yeast: NBS ale
Fermentation temperature/steps: 20°C (room temp) 2 weeks

Comments:

50g sugar for secondary fermentation in bottles