Autumn Oat Brown - Extract Version

Makes 5 gallons

Malts & Extracts:
2.00 lbs. Flaked Oats
1.00 lbs. Pale High Color Malt
1.00 lbs. Crystal 40L Malt
1.00 lbs. Brown Malt
0.25 lbs. Chocolate Malt
3.3   lbs. Golden Light Liquid Malt Extract (LME)
1.00 lbs. Amber Dry Malt Extract (DME)

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

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

Step by Step:
     Steep crushed malted grain in 3-4 gallons of 154° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1.00 lb. of the DME, stirring to dissolve. Return to a boil and 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 boill add 0.50 oz. Norther Brewer hops.
     At the end of the boil turn off the heat, and thoroughly mix in the 3.3 lbs. Golden Light LME, stirring to dissolve. Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of your beer is less than 70°, and begin fermenting at the yeasts desired temperature. When final gravity is reached bottle or keg as desired.

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