Having had enough of the kits, today I am trying the close recipe for Samuel Smith's Oatmeal Sout from Clone Brews (2nd ed.) by Tess and Mark Szamatulski.
Due to ingredient issues I have to make a few substitutions, but hopefully nothing that will have to meaningful an impact. (This beer is excellent if you have never had it).
So here goes:
Step 1: toast 8oz flaked oats at 300 degrees (F).
Step 2: steep the oats in 1 gallon of water at 150 (F) with 8oz 55L British crysta malt (now, here is sub number 1. I didn't have 55L, so I am using a mix of 40L and 70/80L), 8 oz British Chocolate malt (again, I don't have quite enough chocolate malt so I am also using a mix of chocolate malt, darker black malt and lighter malt) and 3oz roasted barley. (The recipe also calls for rice hulls, but this seems a pointless addition).
Step 3: Having steeped and sparged the above, I have added water to 1.5 gallons and bring to a boil.
Step 4: added 2.6kg (5.75 lbs) light dry malt extract, and 2 oz East Kent Goldings hop pellets (recipe called for 4.25% AA, but these are 5.2% AA, so it will be slightly more bitter than the recipe result).
Step 5: add enough water to make 10 litres, and boil for 50 minutes
Step 6: add 1 tsp Irish Moss, boil 10 minutes
Step 7: add enough water to make 5 gallons, cool to 70 degrees, pitch the yeast (Wyeast 1084 Irish Ale)
I will post again after I have racked and bottled it...