Dark Ale in Iowa

This post is a little late since we brewed on the 23 of November, but I figured I would post the recipe and the procedure. We started out with the idea of making a stout but as we went along with the brewing process it turned into something else. The brew store in Davenport really isn't a beer brewing store, it's more of a country wine and wine making store that has malts. They had what we needed to make beer but the grain was prepackaged in 1 lb or 10 lbs amounts. We also planned on this being a double batch but we realized while we were boiling that the gravity was really low so we had to add a large amount of sugar. Also this is the first time I have used instant oatmeal in the mash. Next time I will probably double up on the amount of oatmeal because draining it went so smoothly. We also brewed in the garage with all the doors down so it was a very relaxing hop spa.

Grain Bill:
#10 Briess 2-row Browers Malt 1.8 L
#2 Muntons Marris Otter Malt 3.0 L
#2 Briess Special Roast (sourdough/tang) 6-row 50 L
#1 Muntons Crystal 60
#1 Briess Chocolate Malt 350 L
#1 Briess Roasted Barley Unmalted 6-row 300 L
11.8 oz Instant Oatmeal (Kroger)



1oz Columbus 14.2 % @ 90min
1 oz Willamette 4.9% @ 60min
1 oz Kent Goldings 4.5% @ 10min

Mashed at 151-2° F for 1 hour

• 5:10 Full Boil
• 5:15 1 oz Columbus 14.2%
• 5:20 2 cups Dark Brown Sugar
• 5:45 1 cup Brown Sugar
• 5:45 1 oz Willamette 4.9%
• 6:05 ~1.5 cups Brown Sugar
• 6:30 1 kg White Sugar
• 6:35 1 oz Kent Goldings 4.5%
• 6:45 Flame Out

OG 1.044