Ye Olde Sloshingfroth

Classification: stout, sweet stout, oatmeal stout, partial mash

Source: Michael Hoopes (decadent@fishnet.net), r.c.b., 5/6/96

Ingredients:

4.25 lbs. English Pale malt
12 oz. Chocolate malt
8 oz. Flaked oats
6 oz. English crystal 37L
2.5 oz. Roasted barley
2 oz. Black patent
1 lbs. DME American Wheat
0.5 oz. Northern Brewer 6.5% (60 min)
0.5 Kent Goldings 5.5% (15 min)
BrewTek British Draft CL-160 yeast

Procedure:

Mash water: 7.7 quarts (130 degF strike). 122 degF (30 min) 157 degF (55 min) 168 degF (5 min).

Sparge water: 9.2 quarts (170 degF) Sparge liquor: 3.3 gallons Desired final volume: 5 gallons.

Add malt extract and water to top and bring to boil; add bittering hops after 30 minutes. Pitch when cool (65-75 degF). Ferment at 65-68 degF for 48 hours; rack to secondary when gravity has dropped below 1.0 25. Continue secondary fermentation at 65-68 degF for 14 days. Prime with 3/4 cup corn sugar or equivalent and bottle. Store and serve at 55 degF.

Specifics:

OG: 1.055
FG: 1.026
IBU: 22
Alcohol: 5.2% abv
Color: 51 SRM