All-Grain, 5 gal.
OG: 1.051  FG: 1.010  ABV: 5.4%  IBUs: 22

6.5 lbs. Briess 2-Row
1 lb. Pauls Mild Ale
1 lb. Oatmeal (Quaker Oats Quick 1-Minute)
       Home-toasted at 300°F for 1-hr., 1 week before brewing
13 oz. Munton's Chocolate
10 oz. Briess Crystal, 40-60L, 6-Row
5 oz. Crystal, 10L
3 oz. Muntons Roasted Non-Malted Black Barley
0.75 c. Molasses (Wholesome Sweetners Organic)

4 oz. Rice Hulls (stuck-mash prevention)
1 tsp. Cinnamon (hot-side aeration prevention)
1 tsp. Irish Moss
2 tsp. Yeast Nutrient

1.25 oz. Willamette Leaf Hops, 5.3% AAU

White Labs Irish Ale Yeast
0.75 c. Muntons Light DME (yeast starter)

3 oz. Corn Sugar (priming for low, 2.2 carbonation)

Mash all grains, rice hulls and cinnamon 90 minutes with 4 gal. water at 150°F (strike temp: 170°F). Sparge with 6.5 gal., 170°F water. Collect 7 gallons. Bring to boil, add all hops and time 90 minutes. Add molasses for last 60 minutes. Add Irish Moss for last 15 minutes. Add yeast nutrient at flameout. Primary fermentation: 1 week, 65-70°F. Secondary fermentation: 2 weeks, 65-70°F.

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