Autumn Oat Brown - All-Grain Version

Makes 5 gallons



Malts:
7.00 lbs. Pale High Color Malt
2.00 lbs. Flaked Oats Malt
1.00 lbs. Crystal 40L Malt
1.00 lbs. Brown Malt
0.25 lbs. Chocolate Malt

Hops:
0.50 oz. Northern Brewer hops (boil 60 min)
1.00 ea. Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
0.50 oz. Northern Brewer hops (boil 5 min)

Yeast:
Safale S-04 (65°F - 78°F) -or- Imperial A01 House (62°F - 70°F)

Step by step:
     Steep crushed malted grain at 154° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then batch or fly sparge to collect 6.5 gallons of wort. When boiling starts add 0.50 oz Northern Brewer hops, boil for 60 minutes. With 15 minutes remaining add 1 Carrageenan Tablet. With 5 minutes remaining in the boil add 0.50 oz Northern Brewer hops.

     At the end of the boil turn off the heat and cool wort down to pitching temperature. Transfer wort to sanitized fermenter and pitch yeast. When final gravity is reached bottle or keg as desired.

 

OG: 1.051
FG: 1.013
ABV: 5.0%
IBUs: 20
SRM: 17