"Smells like there's cookies in the oven, Sean." "Aye, but that's just steel cut oats toasting for today's brew. "I really can't remember the last time I made a "dark" beer and also the last time my grain bill was this insane. Here's hoping that the I used enough oatmeal and that it comes through (at least in texture). Also, I hope this isn't too much roast.
Irish Oatmeal Stout
5 Gallons, All Grain, Single Infusion, 70 min. Boil
1lb. McCann's Steel Cut Irish Oatmeal toasted at 350'F for 20 minutes
7lbs. Domestic 2-Row
1lb. Munich
1lb. White Wheat
3/4lb. Chocolate
1/2lb. Caravienne
1/2lb. Victory
1/2lb. Black Roasted Barley
1/4lb. Black Patent
1/4oz. Horizon 11.6% 60min.
White Labs Irish Ale Yeast
Original Gravity 1.055
(Wasn't paying close attention to my sparge. I notice a drop in efficiency when my sparge runs too quickly.)
Update: July 30th
Racked to the secondary yesterday. Ferment had difficulty staying in my 6.5 gallon carboy. Current gravity is 1.015. A bit too much on the roasty side but I wanted the beer to stay fresh throughout the fall. It will sit in the secondary while we are in Hawaii until August 10th.
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