For: 23L
500g Oat Husks , 2.5kg Lager Malt, 2.5kg Flaked Wheat, 100g Porridge Oats (would have been more but SWMBO forgot to put them on the Tossco's order
) The mash was a bit of a mess. I managed the 50 degree protein rest fine, but on adding the required amount of 90 degree water after 30 mins (from beersmith) the temp was only up to 60. I hastily scooped a couple of large jugfuls of the mash into a saucepan, boiled and added them back - 66 spot on, phew!
Not sure how effective the oat husks were as they all floated to the surface prior to batch sparging.
Boiled with 35 gm Bobek [5.20 %] (60 min) with additions:
7.00 gm Coriander Seed (Boil 10.0 min)
25.00 gm Fresh Grapefruit peel (Boil 10.0 min)
Estimated OG 1.051, only collected 20 L but reached OG
Cooled overnight, aerated and sprinkled on:
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58)
Roused the yeast again after 12 hours, all going nicely at 19-22 degrees C. Smelling characteristically sulphurous this morning - good job it's in the downstairs toilet!
