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Old 01-28-2013, 07:59 PM   #1
frod1963
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Default Oatmeal Brown Ale

Recipe Type: All Grain
Yeast: US-05
Yeast Starter: Rehydrated
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Final Gravity: 1.016
IBU: 40
Boiling Time (Minutes): 60
Color: 22 SRM
Primary Fermentation (# of Days & Temp): 21 days @65f
Secondary Fermentation (# of Days & Temp): 3 days @ 34f
Tasting Notes: This is a killer blend between an American IPA and a brown ale.

This is my take on a blender of a Janet's Brown inspired hoppy brown ale that is more towards the "dank" and resinous hoppy spectrum. I would buy this beer in mass quantities if it was produced commercially, instead I have brewed it 4 times (5 gallon). Mine is assumed 65% efficiency as I do all of my beers as full volume mash and do a constant recirculation through the mash. I have done several mash temps and 152-154 is your best bet.

10 lbs American two row
1 lb Quick oats (quaker or generic) in mash
10 oz. Special B
10 oz Crystal 60
10 oz Pale chocolate

0.5oz Chinook FWH
1.0oz Cascade 15 minutes
1.0oz Chinook 5 minutes
1.0oz Chinook 0 minutes with approx 15-20 minute whirlpool

US-05 rehydrated and pitched to aerated wort.

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Old 01-30-2013, 11:45 PM   #2
heymorc
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would using flaked oats instead of the quick oats make a difference?

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Old 11-11-2014, 05:42 PM   #3
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I just made a similar recipe, and used 1 Lbs flaked oats that I toasted in oven for about 20 mins first.

Attached. I started with a Bell's Best Brown clone and added oats. Still fermenting but tasting awesome.

screen-shot-2014-11-11-12.40.42-pm.jpg  
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Old 11-11-2014, 05:48 PM   #4
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have you ever tried toasting oats in your oven before adding them? Its incredible, really helps that oat flavor pop out as opposed to just contributing silky head retention. I usually toast half of what I'm putting into the recipe. Makes the whole house smell like oatmeal cookies for hours

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