To brew the Delirium Oat Rosemary Pale Ale recipe, a step infusion mash is employed to mash the grains. Add 9.5 quarts (9 L) of 140°F (60°C) water to the crushed grain (but not the oatmeals and cup of pale malt), stir, stabilize and hold the temperature at 132°F (53°C) for 30 minutes.
Add quick oatmeal and 1 cup crushed pale malt to 6.25 quarts (4.5 L) of water and bring to a boil. When malt mash has finished its 30 minute rest, add the boiling hot “oatmeal” water to the mash, bring temperature up to 155°F (68°C) and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water. Collect about 5.5 gallons (21 L) of runoff. Add 60 minute hops and agave syrup and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add the 30 minute hops. When 10 minutes remains, add 10-minute hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5.5 gallons (21 L) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70°F (21°C). Ferment at about 70°F (21°C) for about one week or when fermentation shows signs of clam and stopping. Rack from your primary to a secondary and add the hop pellets and rosemary for dry hopping. If you have the capability, cellar the beer at about 55°F (12.5°C) for about one week. Prime with sugar and bottle or keg when complete.
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