Original recipe from Nate Clement:
FFF Nanobrewery ingredient modifications as follows:
6 lbs. Telford's Pale Extract 1.5 lbs. Domestic Light Dry Malt Extract 1 lb. Flaked
Barley 1 lb. Quaker Oats 1 lb. Dextrin Malt 1 lb. English Crystal Malt 1 tsp. Calcium Carbonate 1/2 tsp. Irish Moss 2 oz. Eroica Hops English
Mash grains in 10 quarts of 130 F water. Protein rest for 30 minutes. Raise temperature by adding 6 quarts of boiling water and continue starch
conversion at 150 F for 15 minutes. Complete conversion by raising to 155 F and holding for 1 hour. Sparge with five gallons of water at 168
F. Boil 90 minutes with hop additions as specified above. Pitch yeast at 75 F in nearly 6 gallon carboy.
Soak, then bring to boil flaked barley, oats, crystal malt, dextrin malt. Add calcium carbonate to water, add malt extract, sparge other grains
into wort. Boil 30 minutes, add 1 oz. hops, boil 1 hour, and 1 oz. hops for finishing.
Pitch yeast on 25 March 1993.
Comment At bottling had a very sweet, smooth flavor. Can't wait for it to become carbonated.