Andy Freed Heat water to 150F and steep grains for 45 minutes. Add Extract and bring to boil. At 60 Minutes, add 2oz No. Brewer hops. Add Irish Moss at 45 minutes, add 3/4oz No. Brewers at 15 min. Add yeast nutrients at 5 minutes and 1oz of Tettnangers at 1 minute. Remove from Boil and chill to 70F. Move to carboy, top to 5 gallons, take OG and pitch yeast. Ferment in primary for 1 week, move to second carboy for a week of aging. Rack to keg after 2 weeks. O.G. 1.070 F.G 1.028 Final ABV = 5.6% Good recipe, also a great winter pick-me-up. Very smooth and sweet profile. Undistinguisable from Oatmeal Sout. Dark malt extract Crystal 90L British chocolate malt Roasted barley Flaked Barley Northern Brewer Northern Brewer Tettnanger Irish Mosss Yeast Nutrients Wyeast 1084 Irish Ale yeast