3 lb English 2-row pale malt
3 1/3 lb Dark extract
3 lb Dark DME
1 lb Steel cuts oats
2 oz Centennial leaf hops
(AU=11 1, total=22.2
WHOOPS!)
1 oz Cascade leaf hops (AU=5)
Wyeast Irish Ale yeast
Starter (#1084?)

Mash pale malt and steel cut oats in 5 quarts of water. Sparge with 2
1/4 English 2-row pale malt, 1 lb. of steel cut oats, mashed in 5 qts.
Added dark extract and dark DME to the wort and boiled with 2 oz. of
Centennial leaf hops (AU=11.1, total=22.2 WHOOPS!) Good thing I like
hops. Finished with 1 oz. of Cascade leaf hops. (AU=5) Pitched Wyeast
Irish Ale yeast starter (#1084?), took 24 hrs. for active ferment. My notes
on it were that it was clean, smooth, and hoppy. The hops over- whelmed any
oat flavor, but the oats may have added to the smoothness. Reduce the
hopping level by 1/2. Also, not enough roasted barley “bite”. Increase RB
from 1/3 oz. to 1/2 oz. at least, maybe 2/3 oz. would be best. There was
also 1/2 oz. of crystal used. Primary Ferment: 5 days Secondary Ferment: 2
weeks

Russ Gelinas