Yield: 54 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | English 2-row pale malt |
| 3⅓ pounds | Dark extract |
| 3 pounds | Dark DME |
| 1 pounds | Steel cuts oats |
| 2 ounces | Centennial leaf hops |
| \N \N | (AU=11 1, total=22.2 |
| \N \N | WHOOPS!) |
| 1 ounce | Cascade leaf hops (AU=5) |
| \N \N | Wyeast Irish Ale yeast |
| \N \N | Starter (#1084?) |
Mash pale malt and steel cut oats in 5 quarts of water. Sparge with 2¼ English 2-row pale malt, 1 lb. of steel cut oats, mashed in 5 qts.
Added dark extract and dark DME to the wort and boiled with 2 oz. of Centennial leaf hops (AU=11⅒, total=22⅕ WHOOPS!) Good thing I like hops. Finished with 1 oz. of Cascade leaf hops. (AU=5) Pitched Wyeast Irish Ale yeast starter (#1084?), took 24 hrs. for active ferment. My notes on it were that it was clean, smooth, and hoppy. The hops over- whelmed any oat flavor, but the oats may have added to the smoothness. Reduce the hopping level by ½. Also, not enough roasted barley "bite". Increase RB from ⅓ oz. to ½ oz. at least, maybe ⅔ oz. would be best. There was also ½ oz. of crystal used. Primary Ferment: 5 days Secondary Ferment: 2 weeks
Recipe By : Russ Gelinas
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