DIRECTIONS
Mill the grains and mash at 153°F (67°C) for 45 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding dextrose and hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cooling wort to 185°F (85°C) if possible, and add whirlpool hops. Steep for 30 minutes, then chill to about 65°F (18°C), aerate wort, and pitch yeast. Ferment at 65°F (18°C). When fermentation is complete and gravity has stabilized, add first dry hops. After 2 days, drop or remove sediment and add second dry hops. After 1–5 days, crash, package, and carbonate to about 2.45 volumes of CO2.
BREWER’S NOTES
Water profile: Adjust to about 190 ppm each of chloride and sulfate for a 1:1 ratio.
Dry-hop times: We like to dry hop at warmer temperatures and rouse the tanks often. We’ll taste the beer and crash the tank when we feel the extraction is complete. That timing varies.
Oats: We don’t use a ton of oats in this beer—or most of our beers, for that matter—since it is already fairly sweet, which helps with body. This allows the hops to better shine without being too muddled in a chewy oat body.
