Stopped by the LHBS while oot and aboot today and picked up the following:

• 10 lbs US 2 Row
• 1 lb US Crystal/Carmel 80L
• 1 lb UK Chocolate Malt
• 1 lb UK Black Malt
• 1 lb UK Torrified Wheat
• 1 lb US Flaked Wheat
• 1 lb CN Flaked Oats
• 1 pkg Danstar Nottingham Dry Yeast
• 1 oz Fuggle Loose Pellet
• 1 oz Nugget Loose Pellet

Combine that with some brown sugar and spring water to be acquired from the grocer and we’ve got fixing for the next Circle Bar Brewery batch. It’s to be an oatmeal stout based on a recipe I found online. That one had a slightly more complicated grain bill and called for Cluster hops for bittering. I collapsed the UK Pale Ale and Pale malts into a bog standard US 2-Row malt. I also subbed out Nugget for the Cluster. With a much higher AA content I’ll cut the amount of hops by 25% at the bittering addition. I’ve christened this one Toasted Otis in honor of the late Otis “Oats” B. Toast, Esq.

Currently the recipe looks like this:

Fermentables

• 10 lbs US 2 Row
• 1 lb US Crystal/Carmel 80L
• 1 lb UK Chocolate Malt
• 1 lb UK Black Malt
• 1 lb UK Torrified Wheat
• 1 lb US Flaked Wheat
• 1 lb CN Flaked Oats
• .25 lb Muscavado (going to substitute dark brown sugar)

Hops

• .75 oz Nugget loose pellet
• 1 oz Fuggle loose pellet

Doing BIAB for this one. Plan is to heat 8.25 gallons of water to 158F and dough in. Cover up and let it sit for 45 minutes. Give her a stir or two, verify the temp is okay, and then cover and rest for another 45 minutes.

Mash out at 170F by lifting bag and letting it drain and do a bit of squeezing to get all the goodness we can out of this. I’ll probably sit the bag in a bucket and collect a little more wort to add at the 45 minute mark.

Start the boil timer at 60 minutes when we clear the hot break. Add Nugget hops at this time. Add the Fuggle at 10 minutes to flame out.

Cool wort in water bath until we hit 70F and pitch yeast.

Looking at three weeks in primary before even checking on SG readings. Carb to 2 volumes and serve some time near the end of March if we’re lucky. BeerAlchemy shows we should expect:
5.5 gallons
OG: 1.064
FG: 1.014
ABV: 6.6%
IBU: 38.1
SRM: 37.2

Pretty much right on the high side of the standard across the board.

The biggest problem right now? It’s a tie between not having my bad sewn (so improvising) and finding the time to run this batch. I can improvise a bag by cutting a largish piece of voile and just folding in the corners. Not sure I can fit this in around an auction that I want to attend tomorrow. There are a few Guinness plastic crates and an “Antique Grain Mill” advertised. Werry interested in the mill if it looks serviceable. A bit interested in the crates because it’s nice to have crates I’ve found.