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Oatmeal Savage Irish Ale

Something a little differant for the big day in March.
I have never mashed with this much oatmeal.
It made for a very manly dough-in, hence the name . . .

Brewer: Coon Bottom Brewery Email: galloway@gtcom.net
Beer: Oatmeal Savage Irish Ale Style: English Pale Ale
Type: Partial mash Size: 9 gallons
Color:
22 HCU (~12 SRM)
Bitterness: 33 IBU
OG: 1.055 FG: 1.012
Alcohol: 5.6% v/v (4.4% w/w)
Water: The finest Chattahoochee well water available.
Grain: 6.0 lb. British pale
1 lb. British amber
2 lb. Dextrine malt (Cara-Pils)
2 lb. Belgian CaraVienne
2 oz. Belgian chocolate
2 lb. 10 oz. Rolled oats
1 lb. Flaked wheat
Mash: 60% efficiency
Used about 4 gallons of 160 degree water to mash in 14 pounds of grains. The mash was still pretty stiff. Placed pot in a 250 degree oven for 2 hours. Shut heat off and kept it there overnight.

Will sparge with enough strike water to collect 9 gallons of wort.
Boil: 60 minutes SG 1.083 6 gallons
5 lb. Light malt extract
Stir in extract and bring wort to a boil. After hot break add 2 oz Challenger bittering hops. At 45 minutes add full oz of Irish Moss. At 15 minutes add 1 oz Fuggles. Add 2nd oz at knockout. Crash cool to 70 degrees or so, pitched with a 96 oz starter of Safeale yeast
Hops: 2.0 oz. Centennial (10.5% AA, 60 min.)
1 oz. Fuggles (4.75% AA, 15 min.)
1 oz. Fuggles (aroma)
Yeast: 2 11.5 gram packages of Safeale yeast stepped up to a 96 oz starter.
Log: Will rack to kegs after 3 weeks or so. COndition and carbonate for a week before serving.

Recipe posted 02/16/02.