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I came across this recipe, and in it are instructions not to aerate the wort. I have never seen this before in a recipe. Comments?
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Sand Creek Brewing Company Oscars Chocolate Oatmeal Stout
5 US. Gallons (19 L), extract with grains
OG=1.056
FG=1.020
IBUS = 30
SRM= 20
Alcohol 4.75% by volume
Ingredients
6.6 Lbs. (3.0 kg) Briess Light Unhopped malt extract syrup
1.0 Lbs. (453 g.) Briess 10L Munich Malt
1.0 Lbs. (453 g.) Briess Wheat Malt
4.0 oz. (113 g. ) Briess Roasted Barley Malt
4.0 oz. (113 g. ) Briess Chocolate Malt
10.0 oz. (283 g. ) Briess Flaked Oats
1 teaspoon (5ml.) Irish moss (boil 60 min.)
7.1 AAU Goldings hops (bittering hop, boil 60 min.)
(1.50 Oz. (42 g) of 4.75% Alpha acid)
4.75 AAU Goldings hops (Aroma hop, boil 5 min.)
(1.0 Oz. (28 g) of 4.75 Alpha acid)
Wyeast 1968 London ESB yeast or White Labs WLP002 English ale
O.75 cup (180 ml) of corn sugar for priming.
Step by step instructions
Steep the crushed malts in 3 gallons (13.5 L) of water at 150º (66 ° C.) for 30 minutes. Remove grains from wort, add the malt syrup and bring to a boil.
Add the Golding bittering hops and Irish moss and boil for 60 minutes. Add the Golding finishing hops for the last 5 minutes of the boil.
Now add the wort to 2 gallons (9 L) of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. (25 L) Cool the wort to 75º (24 ° C.), DO NOT aerate (you want a high ending gravity for this beer!) the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 ° (20 ° C.), and hold at this temperature until the beer has finished fermenting. Then bottle or keg your beer and enjoy!!
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Sand Creek Brewing Company Oscars Chocolate Oatmeal Stout
5 US. Gallons (19 L), extract with grains
OG=1.056
FG=1.020
IBUS = 30
SRM= 20
Alcohol 4.75% by volume
Ingredients
6.6 Lbs. (3.0 kg) Briess Light Unhopped malt extract syrup
1.0 Lbs. (453 g.) Briess 10L Munich Malt
1.0 Lbs. (453 g.) Briess Wheat Malt
4.0 oz. (113 g. ) Briess Roasted Barley Malt
4.0 oz. (113 g. ) Briess Chocolate Malt
10.0 oz. (283 g. ) Briess Flaked Oats
1 teaspoon (5ml.) Irish moss (boil 60 min.)
7.1 AAU Goldings hops (bittering hop, boil 60 min.)
(1.50 Oz. (42 g) of 4.75% Alpha acid)
4.75 AAU Goldings hops (Aroma hop, boil 5 min.)
(1.0 Oz. (28 g) of 4.75 Alpha acid)
Wyeast 1968 London ESB yeast or White Labs WLP002 English ale
O.75 cup (180 ml) of corn sugar for priming.
Step by step instructions
Steep the crushed malts in 3 gallons (13.5 L) of water at 150º (66 ° C.) for 30 minutes. Remove grains from wort, add the malt syrup and bring to a boil.
Add the Golding bittering hops and Irish moss and boil for 60 minutes. Add the Golding finishing hops for the last 5 minutes of the boil.
Now add the wort to 2 gallons (9 L) of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons. (25 L) Cool the wort to 75º (24 ° C.), DO NOT aerate (you want a high ending gravity for this beer!) the beer and pitch your yeast. Allow the beer to cool over the next few hours to 68 ° (20 ° C.), and hold at this temperature until the beer has finished fermenting. Then bottle or keg your beer and enjoy!!