Codename : Westfort Oatmeal Cream Ale

Trying something completely out of the ordinary, using an almost entirely oatmeal grain bill to make this beer.

Ingredients

1 lbs 9 oz Oatmeal (1.6L)
2.5 oz Rye malt (3.5L)
0.10 oz Cascade hops at 30 minutes
2 oz Turbinado sugar (7,9L) at 20 minutes
¼ tsp Irish Moss (optional) at 15 minutes
0.10 oz Cascade hops at 10 minutes
0.20 oz Fuggle hops at 0 minutes
3 ml Nottingham dry ale yeast

Vital Stats

BJCP Style : Cream Ale
Anticipated ABV : 4.9%
Anticipated IBU : 16
Anticipated SRM : 3
Pre-boil SG : 1.037
Original SG : 1.046
Target SG : 1,009
Brewhouse (in)efficiency : 65%

Brew Day

If you don’t want to do the mash steps, do the whole mash at 152F for 75 minutes, then skip to the part about lifting the bag out.
Prepare 6.2L strike water, 122F.
Add the milled grains to the bag.
Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
Stir occasionally.
Calibrate the sonic screwdriver.
Set the temperature to 145F, set the timer for 30 minutes.
Set the temperature to 158F, set the timer for 30 minutes.
Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
Bring up to a boil, 212F, set the timer for 30 minutes. Add hops and Irish moss, as prescribed above.
Sanitise everything required for fermentation.
Cool to room temp, an ice-bath or a snowbank work effectively.
Prepare the yeast mixture.
Pitch the yeast to the carboy.
Transfer the wort to the carboy.
Store in a cool place for primary fermentation for 7-14 days.

Bottling Day

Detailed instructions.
Prepare 0.8 oz corn sugar
Bottle condition at least 4 weeks.

Brew Notes

Both the gravity readings were achieved.
This was super gooey (the technical term), not gonna lie, not sure even at this stage I would ever consider trying this again,

Brew day : 17-Dec-2022
Bottling day :

NFT :

Cream Ale