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
...it's fine if it's fermenting.