Thanks, Bayhawkales.com

Two purposes of this brew: to demonstrate the body building potential of beta glucans (from oats), and the caramalization of wort that can be braught out in the kettle and oven without the need for crystal malts.

Note: All the hops were well aged (not old tasting) so the bitterness rating is much lower! Also I poured portions of the boiling wort into small pots and boiled them down to a caramel syrup- adds wonderful archaic character!

Brewer:	Tom Healy		Email:	Thomas_iii_m3@hotmail.com
URL:	http://Bayhawkales.com
Beer:	Thanks, Bayhawkales.com		Style:	English Old/Strong Ale
Type:	All grain		Size:	3 gallons
Color:	27 HCU (~14 SRM)		Bitterness:	388 IBU
OG:	1.079		FG:	1.018
Alcohol:	7.9% v/v (6.2% w/w)
Water:	med soft tap from Hollywood (slight tap taste) treated with about 4 gm/ gal gypsom (about 243 ppm Ca/gal) as mash liqour (cold)
Grain:	8 lb. American 2-row 2 oz. Roasted barley 8 oz. Flaked oats
Mash:	70% efficiency
	° soak 2 # milled grain to make a cold mush, place in oven pre heated (1/2 to 1 in depth) to 150°F for about an hour, mixing when at 150° throught the mush periodically. Then raise to 350° until visiably toasty color. ° Introduce this mush into your mash foundation water taking into account the effect of having less cool grist mixed into more hot mass (liqour water and mush). ° I found this provides a good decoction character to it, also it gave a 40°L chrystal look to it. The extra tannins will be coagulated out. °The Roasted Barley is food grade for tea, harder to extract color and most of it was digested by enzymes so did not add much color
Boil:	90 minutes	SG 1.060	4 gallons
	4 oz. Brown sugar 2 oz. Cane sugar
	°Irish moss @ 15 min left °Yeast nutrient (commercial type) at 15 min to end °Sugars added now
Hops:	1.48 oz. Chinook (12% AA, 90 min.) 1.48 oz. Eroica (12% AA, 90 min.) 1.48 oz. Northern Brewer (8.5% AA, 90 min.) 1.48 oz. Perle (8% AA, 90 min.) 0.25 oz. Chinook (12% AA, 30 min.) 0.25 oz. Eroica (12% AA, 30 min.) 0.25 oz. Northern Brewer (8.5% AA, 30 min.) 0.99 oz. Cascade (6% AA, 5 min.) 0.25 oz. Chinook (12% AA, 5 min.) 0.25 oz. Northern Brewer (8.5% AA, 5 min.) 0.49 oz. Perle (8% AA, 5 min.) 1 oz. Cascade (aroma) .25 oz. Eroica (aroma) .25 oz. Northern Brewer (aroma)
Yeast:	Fresh White Labs CA Ale (1056 in Y) slurry from cone at commercial brewery. I was very healthy and robust - but a high gravity ale yeast such as a Belgian would be wonderful!
Log:	° Ferm temps with this yeast as high as possible to encourage esters and higher alchohol formation (it is a very neutral yeast by nature), mine was 77 to 80°F. °Primary 7 days °Place in fridge for 3 days, rack, refridge 4 days more. °rack and bottle condition (be sure to mix some yeast from the bottom into the pot to ensure enough for conditioning)
Carbonation:	2.0 volumes	Cane Sugar: 0.91 oz. for 3 gallons @ 42°F
	I used 1.5 oz to put me in to style range (less residual CO2).
Tasting:	°First tasting: room temp, still to develop carb, brilliantly clear, looks like crystal malt coloring - but not! Great body, not really malty or caramel flavor(yeast & Great W. malt not dominent char) strong alc aroma flavor. hops dominate but balanced, hops were old but clean flavor not much hop aroma but esters mimic a london ale yeast flavor/aroma at normal temps. °Cold tasting - sharp impression, less Co2 comes out of solution _much better warm! °Final Tasting @ 1 month: very brilliant! Nice consistant creamy head (perfect carbonation!) beutiful English taste, only much more intense & satisfying. Dryer, more consistent in flavor! This is superior to most products on the market! In my opinion- of course!

Recipe posted 03/13/02.