pale ale, all-grain, oatmeal, corn, rice, honey
Source: Joseph Hall (email@example.com)
An unusual tastethe honey, corn and millet flavors are prominent and
give this beer a lovely character, especially when served ice cold. This
brew ages very well. I think it is probably at its best starting at
around 6 months. It has a lagerlike character, but an unusual flavor.
The last batch I made had head retention that was just unbelievable--a
fine, creamy, featherweight froth that just sat atop the very pale beer.
- 6 pounds, 6-row cracked pale malt
- 1 pound, white or brown rice
- 1 pound, yellow corn grits or flaked maize
- 6 ounces, flaked barley
- 4 ounces, oatmeal
- 4 ounces, millet
- 1-1/2 pounds, clover or orange blossom honey
- Hops to 12-15 HBU, e.g., 1 oz. Hallertau + 1 oz. Centennial,
or 3 oz. Goldings
- Wyeast German ale yeast (#1007)
Cook rice, grits, oatmeal and millet together in plenty of water for 3
hours to gelatinize. The result should be a mushy, gummy mess.
Mash malt, barley and gelatinized grains in moderately hard water at
150F for 1-1/2 hours. Raise to 168F to deactivate enzymes. Sparge with
hot water (168F) to collect 250+ degrees of extract (e.g., 6 gallons at
Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey
towards end of boil. Chill wort and add cold water to bring S.G. to
1.050. Pitch with working starter. Dry-hop with reserved hops in hopping
bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4
weeks in secondary fermenter to settle out. Bottle, then age 2 months.
Drink and enjoy!