A fellow employee of mine is going to show me the all-grain ropes, and he and I are going to have a brew day at the brewery (nothing like 200 degree water, nearly unlimited grain and hops, a yeast lab, and hose-able floors for brewing!). He is going to do an imperial stout with Belgian yeast (he's nuts) and I am going to do my first AG recipe, a Maple and Brown Sugar Oatmeal...Stout. The recipe:
7 lbs. American Vienna (the brewery has tons of it, so I was told to use that as a base)
.75 lbs. roasted barley
.5 lbs. chocolate malt
1 lb. instant oats
-2-step mash, first at 122* for 35 minutes, then at 155*ish for 25 minutes
-Add 1 oz. Williamette and boil for 60 minutes
-Pitch house ale yeast, OG should be 1.047
-Ferment to 1.012, rack to secondary, add maple syrup and molasses
My only question: how much maple syrup and molasses, and how do I sanitize it? Keep in mind I want the maple and brown sugar flavors to be pretty noticeable in the final product. And also it's my first AG recipe, be gentle. Thanks for any suggestions.
Jeff, Brewer, Troegs Brewing Company, Harrisburg, PA
"No, just do it right, damnit!"