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Old 06-24-2011, 02:22 AM   #1
1971hemicuda
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Dec 2009
Aurora, Illinois
Posts: 175
Liked 4 Times on 4 Posts



Crisp Maris Otter 12 lbs, 8 oz
Thomas Fawcett Oat Malt 2 lbs, 0 oz
Briess Flaked Oats 2 lbs, 0 oz
Clear Candi Sugar 2 lbs, 0 oz
Crisp Chocolate Malt 1 lbs, 0 oz
Briess Roasted Barley 0 lbs, 8 oz
Warrior Pellets 2 oz @ 60 mins (55 IBU)
Fuggles Pellets, UK 2 oz @ 5 mins (5 IBU)
White Labs California Ale 2000 ml starter

VERY slow lautering helped achieve nearly 78% efficiency

Ended up doing 30 gallons of this and then aging in an oat whiskey barrel. After 1 month of aging its still harsh but tastes like a VERY nice blend of oats, whiskey, chocolate, roast and stout all rolled into 1. I can't WAIT for this to mellow out
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