1 lb. Crystal malt, 60 degree L
1.5 lb American six-row pale ale malt
18 oz. Oatmeal (quick)
0.5 lb. Chocolate malt
0.5 lb. Roasted malt
1/2 tsp. Irish moss, for 15 minutes
2 oz. Fuggles hop pellets (4.2% alpha acids), for 45 minutes
Wyeast 1084, Irish ale yeast
Crush the speciality grains and malt, and mix them with the Oats in a course, nylon bag. Tie the bag into a knot to seal it. Heat 3 gallons of water to 155* F in a pot with a lid add the nylon bag of grains. Keep the pot covered, maintaining a temperature between 150* and 158* F for one hour to convert the starch. This can be done, for example, by placing the entire pot in an over that has been preheated to 150* F. Remove the grain bag and pour 1 qt of rinse water over into the pot. This rinses some of the residual sugars from the grains. In a seperate pot bring 3 gallons of water to a boil for at least 15 minutes. Add 2 of these gallons to a clean, sanitized fermenter. Keep the other gallon of water coverd, in reserve. Bring the wort to a boil and slowly but vigorously mix in the dry malt extract. Boil the wort vigorously for 15 minutes and add the hops. Boil for 30 more minutes and add the Irish moss and boil 15 minutes more. Total boil time is 60 minutes. Cool the wort to room temperature within 30 minutes of the end of boil. Siphon the wort off of the trub, into the fermenter, adding the reserved water as necessary to bring the final wort volume to 5.5 gallons.
Aerate the wort for 15 minutes. Mix in the yeast starter to the wort. Seal the fermenter with an air lock and ferment as usual.
IBU = 34
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