Heat strike water to 135°F (57°C) and mash in with entire grist; mash temperature should be 125°F (52°C). Add Ceremix Flex and Ondea Pro and rest for 25 min. at 125°F (52°C).
Raise mash to 150°F (66°C) and rest 25 min. Raise mash to 175°F (79°C) and hold for an additional 25 min. Mash out at 180°F (82°C) for 10 min., then perform sparge and boil.
Chill wort to 60°F (16°C), and pitch yeast. Ferment at 60–65°F (16–18°C) for 7–10 days, then cold crash and package.
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