GF Beer 2

Started GF Beer #2. Started as a English Pale Ale, decided to add apricot...
Apricot-Oat-Sorghum
Bittering Hops: UK Challenger
Aroma Hops: Fuggles
Windsor Yeast
1Tsp Irish Moss
Apricot (1lb/gallon)
5 Cups Toasted Rolled Oats

• 2 Cups roasted in oven, 200F 10 Minutes, 300F 10 Minutes, 400 F 10 Minutes. Opened oven several times to mix. Resulted with Mixed golden/brown. Allowed to rest for 1 week in brown paper bag.
  
• 3 Cups Roasted in oven, 400F 15 Minutes. No mixing, yeilded dark brown oats.

5 Lbs Apricots (cheap kind from Trader Joes...) Chopped in food processor.

1. Put Grains / Apricot in Muslin Bags (should have bought the big ones). Added 2.5 Gallons tap water to pot.
   
2. Heated on 3 to 170 (about 1 hour.)
3. Let steep for 15 minutes.
4. Removed oats, left apricots.
5. Added Sorghum Syrup. Brought to boil.
6. Added Challenger, boiled for 60 Minutes.
7. Last 15 minutes, added fuggles in muslin bag, 1 Tsp Irish Moss.
8. Added contents of Ice Tray to kettle to cool down (perhaps this was a mistake).
9. Added contents to fermenter.
10. Went to Canadian Thanksgiving.
11. Pitched yeast 6 Hours later.

Unknowns: exactly how much started in fermenter (Weighed 55lbs including the carboy).
Hyrdometer Reading.