I split this brew into a small partial mash plus a separate set of steeped grains, partly because I'm not set up to mash so much grain in one go, and also because I was worried about the high proportion of dark grains messing with my mash pH.
A couple of weeks before brew day, I toasted the flaked oats on a baking sheet in the oven at 350 degrees until they were a rich golden color (about 20 minutes), then stored them in a brown paper bag to let them mellow.
- 2.5 lb Pale Malt (6 Row)
- 1.2 lb Flaked Oats (toasted)
Mashed for 1 hour at 154 degrees, then sparged with 168 degree water, adding first wort hops (random varieties left over from a previous brew):
- 1 oz Sterling leaf [7.00 %] (First Wort Hop)
- 1 oz Goldings leaf [4.10 %] (First Wort Hop)
While the mash was in progress, I steeped the darker grains in my brew kettle, gradually raising them from cold to 150 degrees, then holding there for 40 minutes:
- 1 lb Roasted Barley
- 1 lb Caramel/Crystal Malt - 80L
- 0.5 lb Chocolate Malt
60 minute boil:
- 3 lb Light Dry Extract (late addition @ 5 minutes)
- WLP004 Irish Ale