Briess Blond Roast Oat imparts a subtle yet unique oat character to this hefty brew.

Ingredients

13.0 lbs - Pale Ale Malt - Mash Grain
1.6 lbs - Blonde RoastOat® Malt - Mash Grain
0.7 lb - Caramel Malt 60L - Mash Grain
0.2 lb - Roasted Barley - Mash Grain
1.0 oz - East Kent Golding (5.5% AAU) - 60 minute boil
0.25 oz - East Kent Golding (5.5% AAU) - 20 minute boil
2 packs - WLP028 Edinburgh Scottish Ale Yeast (plus 1/4 pack for bottle conditioning) - Fermenter

Directions

Mash crushed grains in 5.0 gallons of water at 153-155°F for 60 minutes
Sparge grain with 170°F water to obtain desired pre-boil kettle volume
Bring to boil
Add 1.25 oz East Kent Golding hops
Boil 40 minutes
Add 0.25 oz East Kent Golding hops
Boil for 20 minutes
Turn heat off and cool wort to 67°F
Transfer to fermenter
Pitch two packs of WLP028 Edinburgh Scottish Ale Yeast