Codename : Westfort Oatmeal Cream Ale
Trying something completely out of the ordinary, using an almost entirely oatmeal grain bill to make this beer.
- 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
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%
- 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.
- Detailed instructions.
- Prepare 0.8 oz corn sugar
- Bottle condition at least 4 weeks.
- 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 :