SkinnyShamrock
Well-Known Member
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
-Sparge
-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.
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
-Sparge
-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.