Add Gypsum to 2 1/2 gallons of water and bring to boil. As soon as first bubble surfaces, place oats and grain(in sock), turn off heat and let steep for 40 minutes(you might have to add heat after 20 mintues just to heat back up.
Remove sock and strain oats out.
Return heat and bring to boil. Add Malt and Malto Dextrin(Remove from heat when adding malt).
At 10 minutes into boil, add Hallertau Hops.
At 30 minutes into boil, add Cascade Hops and Irish Moss.
At 45 minutes into boil, remove from heat, chill wort and add to fermenter top off with clean water.
When cooled to below 80, pitch yeast and ferment for 14-21 days. I recommend racking into a glass carboy at 5-7 days.
Then bottle or keg as you normally would!
Enjoy!!!
Primary Fermentor:
5 days
Secondary
2 weeks
In Bottles:
2 weeks
A beer please:
�na biera, per plaschair. (Oo-nuh bee-air-uh per plah-chair) -Romansch Ladina
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