Est IBUs: 50
Est ABV: 9.4%
12 lb (5.44 kg) 2-row or other pale base malt
2 lb, 2 oz (964 g) crystal 60 malt
2 lb, 2 oz (964 g) Crisp chocolate malt
12 oz (340 g) debittered black malt
1 lb, 10 oz (737 g) flaked oats
0.50 lb (227 g) rice hulls (optional, but highly recommended)
1.25 oz (35 g) Magnum at 90 minutes.
3 oz (85 g) Willamette at 0 minutes.
Saccharification rest at 155°F (68°C) for 60 minutes. Boil for 90 minutes. Ferment at 67–72°F (19–22°C) for 10 days (or until gravity stabilizes).
An American Ale Yeast such as Safale US-05, White Labs WLP001, or Wyeast 1056
If possible, opt for softer water to facilitate a rounder mouthfeel. The rice hulls are optional but will help prevent a stuck mash, especially with the significant weight of oats. If you’re using dry yeast, consider making a pitch starter with rehydrated yeast and ~250ml of 8°P wort made from DME the night before your brew day.
The Illustrated Guide to Homebrewing is the first of its kind with detailed instructions and helpful photos and illustrations. From ingredients to equipment, process, and recipes—both extract and all-grain—The Illustrated Guide to Homebrewing is a vital resource for those new to homebrewing or those who simply want to brew better beer. Order your copy today.