by John Ciccarelli
(from the June 96 Fermenter)
Mike Wallace's article
"It seems that John and I also made a batch and unknowingly, we both
entered them in the Shamrock Open. They took first and second in the stout
category! After a little friendly give and take (mostly instigated by Mary Jo)
we entered them in the US Open. They took second and third!"
"John entered his beer as a Foreign Extra Stout. I left out the brown sugar and entered it as an oatmeal stout."
10 gallons
| 20#-2 Row Pale ale malt |
| .25# Black patent malt |
| 1.5# Chocolate malt |
| 1.25# Roasted malt |
| 1# 120L Crystal malt |
| 1# Wheat malt |
| 1# Flaked barley |
| 2# Flaked Oats |
| 1# Carapils |
| 1# Dark Brown Sugar |
| 1 stick licorice |
| 1 oz Nugget (13.7) @45 min |
| 1.7 oz Hersbrucker (??) @ 5 minutes |
use Wyeast 1084-Irish Ale yeast
OG-1062
FG-1017