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BeerCoAU - Harrowing Oatmeal Stout All-Grain Recipe Kit https://beerco.com.au/collections/all-grain/products/harrowing-oatmeal-stout Fark it’s Freezing outside right now. If only I had me a glass of hearty warm Oatmeal Stout, to sip and savour by the fireside on these cold winter nights to ward off these flus and colds and warm up me cockles. Stout, who doesn’t love the warming nature and velvet smooth taste of a great Oatmeal Stout. We know we do and we hope you do too, so we put together a nice little easy to brew old reliable like the Morris Minor Oatmeal Stout we call Harrowing because if its Harrowing and cold and biting you better be drinking one of these to keep the chills of Jack Frost and his nippy companions at bay. Cheers! METHOD: 1. Mash all grains at 68.5 ºC for 75 minutes or until full starch conversion has been accomplished. 2. Sparge – once again the brewer should do normal regime at around 75C 3. Boil until formation of hot break is seen then add 45 grams Fuggles UK and boil 60 minutes. Add 35 grams Fuggles UK at flame out. 4. Yeast & Fermentation – Pitch your favourite Stout UK or Irish ale-ish type yeast and ferment around 20C for 10-14 days 5. Keg or Bottle carbonate to Stout 1.7 – 2.3 volumes of C02 age for 14-30 days and serve in a delightful ale glass – cheers! MASH: Single Infusion mash with ratio of water: malt of 3:1 at 68.5°C / 18 Litres of Water to 5.85 Kg of Grain SPARGE: Fly Sparge with 12.5 litres water at 75 C. Make up the boil to 23-25 litres depending on your boil off rate to finish with 21 Litres in your primary fermentation vessel BOIL: 60 minutes rolling boil is sufficient. You are welcome to do a 90-minute boil but note hop additions starting at 60 minutes. FERMENTATION: Pitch Yeast at 18 C and let rise to 20C. BREWING AIDS: 1 tab of Deltafloc into the boil @15 mins from end of the boil. A capsule of Servomyces Beer Yeast Nutrientinto the boil @10 mins from end of boil.