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Old 11-26-2012, 04:11 PM   #1
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Default Oat cream braggot

Recipe Type: All Grain
Yeast: Premier Cuvee dry wine yeast
Batch Size (Gallons): 1
Original Gravity: 1.06ish (will update with exact number)
Final Gravity: guessing 1.02 (will update with exact numbers)
IBU: 29.2 according to Beer Calculus
Boiling Time (Minutes): 60
Color: Very light, around 3SRM
Primary Fermentation (# of Days & Temp): 16 at @67 ambient
Secondary Fermentation (# of Days & Temp): 14 at @67 ambient
Tasting Notes: Will let you know when finished

1 pound Thomas Fawcett's Malted Oats
1 pound wildflower honey
4 ounces Lactose

3 grams Pacific Gem [13.1%] (45 min)

Red Star Premier Cuvee dry white wine yeast

Mashed at 158. Added honey and lactose at flameout.

This was an experiment using left over ingredients. But I actually have high hopes for it.

The malted oats smelled completely different than any other mash/wort I have ever smelled. Had much more of a dried hay aroma than I ever would have guessed.

The color as it hit the fermentor was a milky white.

Fermentation started within 24 hours. Will rack at 16 days and bottle 14 days after that.
Originally Posted by Yooper View Post
...it's fine if it's fermenting.
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