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Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
5.1 lb (2.3 kg) light dry malt extract (DME)
1.25 lb (567 g) flaked oats
1 lb (454 g) caramel/crystal 120L
1 lb (454 g) chocolate malt
2.5 oz (71 g) roasted barley
HOPS & ADDITIONS SCHEDULE
0.75 oz (21 g) Centennial at 55 minutes [24 IBUs]
About 24 medium-sized oyster shells at 55 minutes
0.75 oz (21 g) Centennial at 30 minutes [19 IBUs]
Wyeast 1764 Rogue Pacman, or other favored American, British, or Irish ale strain
Heat 1 gallon (3.8 liters) of water to 152°F (67°F). Mill the grains, mix in the flaked oats, and steep at 152°F (67°F) for 30 minutes, then raise to 168°F (76°F). Drain and rinse the steeping bag, adding enough water to get about 6 gallons (23 liters) of wort. Bring to a boil, then turn off the heat source. Add the DME in batches, stirring to dissolve and being careful not to scorch. Return to a rolling boil, and boil for 70 minutes, adding the hops according to the schedule; carefully ladle in the oyster shells with the first hop addition. After the boil, cool to 62°F (17°F), aerate well, and pitch the yeast. Ferment for at least 2 weeks. Once fermentation is complete and gravity has stabilized, crash, package, and carbonate. Enjoy it fresh!
In place of the DME, use 8 lb (3.6 kg) of two-row pale malt and include it in your grist with the specialty malts. Mill the grains, mix in the flaked oats, and mash at 152°F (67°F) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate, then proceed with the boil as above.