Granolabrau

Classification: pale ale, all-grain, oatmeal, corn, rice, honey

Source: Joseph Hall (joeseph@joebloe.maple-shade.nj.us) r.c.b., 9/23/92

An unusual tastethe honey, corn and millet flavors are prominent and give this beer a lovely character, especially when served ice cold. This brew ages very well. I think it is probably at its best starting at around 6 months. It has a lagerlike character, but an unusual flavor. The last batch I made had head retention that was just unbelievable--a fine, creamy, featherweight froth that just sat atop the very pale beer.

Ingredients:

6 pounds, 6-row cracked pale malt
1 pound, white or brown rice
1 pound, yellow corn grits or flaked maize
6 ounces, flaked barley
4 ounces, oatmeal
4 ounces, millet
1-1/2 pounds, clover or orange blossom honey
Hops to 12-15 HBU, e.g., 1 oz. Hallertau + 1 oz. Centennial, or 3 oz. Goldings
Wyeast German ale yeast (#1007)

Procedure:

Cook rice, grits, oatmeal and millet together in plenty of water for 3 hours to gelatinize. The result should be a mushy, gummy mess.

Mash malt, barley and gelatinized grains in moderately hard water at 150F for 1-1/2 hours. Raise to 168F to deactivate enzymes. Sparge with hot water (168F) to collect 250+ degrees of extract (e.g., 6 gallons at S.G. 1.042).

Boil 1-1/2 hours, adding all but 1/2 ounce of hops after 1 hour, honey towards end of boil. Chill wort and add cold water to bring S.G. to 1.050. Pitch with working starter. Dry-hop with reserved hops in hopping bag. Primary fermentation takes 5-7 days. Wyeast 1007 will require 3-4 weeks in secondary fermenter to settle out. Bottle, then age 2 months. Drink and enjoy!