Grape and Granary
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The Grape and Granary I-371 - Intermediate RecipeStyle: Oatmeal Stout Descriptions and Comments: Full bodied, malty. silky, chocolate and roasty. A very well balanced and delicious stout Specialty Grains Water Salts: None Grain 1: 1 lb 2 row Lager Malt (klages) Grain 2: 12 oz black roast barley (non-malted) Grain 3: 4 oz roast barley Grain 4: 4 oz Belgian chocolate malt Grain 5: 8 oz 120 deg crystal Grain 6: 1 lb flaked oats * Specialty grains should be steeped in a couple of gallons of dechlorinated water for 20 minutes (at 150-160 deg F). Do not boil grains. After 20 minute steep strain out any grain husks and then bring this water to a boil. Add malt and hops when boiling begins. Dried Malt Extract: 3 lbs Briess gold + 3 lbs Munton and Fison light Adjuncts: None Bittering Hops: 12-14 hbu galena ibu's = 48-54 * The above ingredients should be boiled together for 45-60 minutes Flavor Hops: None * add flavoring hops 15 minutes before end of boil * add 1 tsp Irish moss 15 minutes before end of boil Aroma Hops: None * add aroma hops last 2-5 minutes of boil
Yeast Strain: #1084, #1028 -or- high quality dry ale (10g) Fermentation Temp: 60-75 deg F. Primary Fermentation Time: 3-5 Days Secondary Fermentation Time: 5-7 days Priming: 3/4 cup corn sugar or 1 1/4 cups dry malt extract |
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