Servings: 3 to 4 Gallons

8 lbs., Hugh Baird brand English Pale malt 8 lbs., Hugh Baird brand English Pale malt
1 1/3 lbs., (Baird) Pale malt, roasted. For darker ale, roast to amber: 30 mins. at 225 F. followed by 30 mins. at 300 F. For lighter, roast an hour at 225 F. 1 ⅓ lbs., (Baird) Pale malt, roasted. For darker ale, roast to amber: 30 mins. at 225 F. followed by 30 mins. at 300 F. For lighter, roast an hour at 225 F.
3 lbs., oats (rolled) 3 lbs., oats (rolled)
14-16 qts., water (main batch). 14 will produce 1 1/2 gallons of ale; 16 will produce 2 gallons 14 to 16 qts., water (main batch). 14 will produce 1 ½ gallons of ale; 16 will produce 2 gallons
6 to 8 qts., water (second runnings) 6 to 8 qts., water (second runnings)
1 pkt, Danstar brand Nottingham ale yeast 1 pkt, Danstar brand Nottingham ale yeast
1 pkt, Danstar brand Windsor ale yeast 1 pkt, Danstar brand Windsor ale yeast

Pre-heat the oven to 225 degrees F. Measure out 1 ⅓ lbs. of pale malt, and place it in an e.g. 9 x 13 inch baking pan. When the oven is hot, place the malt in the oven and bake for 30 mins. Then increase the heat and bake another 30 mins. Or, for a lighter colored ale, simply bake 60 mins. at 225 F. Remove and set out to cool.
Sanitize an insulated tun (again, my 10-gal. Gott mash-lauter tun), and two fermentation vessels (two 3-gal. food-grade plastic buckets with lids).
Boil water for first runnings (14 to 16 qts.). Crush the malt, mixing the amber (baked) malt with the pale malt. Then mix the oats with the crushed malt well.
If your tun has a false bottom or other similar device, pour in enough boiling water to cover it. Then pour in all of the grain. Finally, slowly ladle the remaining water over the grain, pouring from some height.
Cover the mash tun and let sit 30 mins. Open and stir well, then close and let sit another 3 ½ to 4 hours. This is a hot mash, so it will need this long period of time to mash (convert the starches into sugars).
Put the water for the second running on to boil. Set up the first fermentation vessel under the drain valve or tube of the insulated tun, and slowly run the liquor from the first mash into the first vessel. Close and set aside to cool.
After the first liquor has been drained out, and when the water for the second running has reached a boil, pour it into the damp grain. Allow to sit for 30 mins, then set up the second fermentation vessel and run this liquor into it. Close the second fermenter, and allow both to cool overnight.
In the morning, sanitize a smaller pan or ladle, a Pyrex measuring cup, and a spoon. Also boil about a cup of water and cool it, covered. Rehydrate the packets of yeast into ¾ cup of the boiled water. Pour this yeast mixture into the two fermenters, ⅔ into the strong main batch, ⅓ into the second runnings. Use the sanitized ladle to aerate each of the batches (by picking up liquor and pouring it back in turbulently).
Close the fermenters (filling the water locks, if any) and allow to ferment.

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