Okay, the schwartzbier seems to be coming along just fine, so I want to try another 2 hour brew.
Start time, 11:00 am
fermenter is already filled with sanitizer
about a gallon of water heating on the stove to make dissolving the malt extract easier
starter is made, yeast looks very good
oats go into cool oven to toast as it preheats to 350F
The recipe:
Toasted Oatmeal Stout
#1 toasted oats
12 ounces chocolate rye
8 ounces 90L US crystal
12 ounces dehusked carafa 1
4 ounces roasted barley
4 ounces mild ale malt
#6-6 ounces Munton's amber malt extract
After I mixed the extract into the gallon of hot water on the stove @11:12, stirred well with spatula, then I started topping off to boil volume with quarts of H2O that I had heating up for 3 minutes in the microwave. That should get everything up to a boil quicker. Oats toasted to a golden color in about 20 minutes. Don't forget them! As soon as you can smell them, it's time to stir or take them out.
11:36 Boil! Set timer for 1 hour
Hops:
1-1/2 ounces E. Kent Golding pellets, 5.5% AAU @ 60 minutes
1-1/2 ounces E Kent Golding pellets, @20 minutes
12:15 am rinse out funnel, cup, strainer, fermenter Add wort chiller to boil. Add 20 minute hop addition
12:39 Boil is done; wort chiller hooked up. Grain bag is in the middle of the chiller.
1:05 Pitched and covered @ 72F
Because the oatmeal grain blend was bigger than most recipes, it really filled the funnel/strainer. Luckily I had the better part of a suitcase of water, so I was able to use that to rinse the grain bag. Did that, then topped it off with tap water.
Okay, a little more than 2 hours, but not bad. done!
