STOUT ENOUGH!

This ale should be stout enough for anyone.

Brewer:	Larry Maler		Email:	lmaler@tampabay.rr.com
Beer:	STOUT ENOUGH!		Style:	Strong Oatmeal Stout
Type:	All grain		Size:	24 liters
Color:	101 HCU (~35 SRM)		Bitterness:	47 IBU
OG:	1.065		FG:	1.014
Alcohol:	6.6% v/v (5.2% w/w)
Water:	Started with soft filtered tap water, then added 4 tsp calcium carbonate, & 1 tsp calcium chloride.
Grain:	5 lb. British pale 2.8 lb. "NatureValley" oat bars 2 lb. American 6-row 8 oz. British crystal 120L 8 oz. Roasted barley 4 oz. British black malt 4 oz. British chocolate
Mash:	78% efficiency
	This recipe uses Nature Valley oat bars. These were boiled and sat overnight, the were added to the mash. Contains soy, almond, and peanut ingredients. The mash was a simple infusion, at 152°F for 2 hours. Sparge was stuck, and unsticking it caused a lot of trub to come through.
Boil:	90 minutes	SG 1.056	27.7 liters
	1 lb. Honey 1.5 lb. Light malt extract 2 oz. Molasses
	The wort takes about 30 minutes to get up to boiling, so actual boil time is then 60 minutes. The pot is mostly covered, occasionally uncovered. No extra ingredients were used during the boil, e.g, no Irish moss.
Hops:	57g Fuggles (4.7% AA, 90 min.) 28.g East Kent Goldings (4.1% AA, 90 min.) 14g East Kent Goldings (4.1% AA, 30 min.) 14g East Kent Goldings (4.1% AA, 10 min.)
Yeast:	White Labs WLP007 Dry English Ale yeast, recovered after a year in the refrigerator. A starter was made. A blowoff tube was attached to the glass primary, and a massive blowoff of nearly 3 liters occurred.
Log:	The first hop quota was added to the sparge runoff. The pellets for last hop addition were crushed to powder before adding. Started Dec. 24, 2005, siphoned Jan. 4, 2006, bottled on Jan. 22, 2006.
Carbonation:	Batch primed with 0.75 cup of light malt extract and 0.25 cup white sugar.
Tasting:	At bottling it tasted like a nice strong stout, lots of burnt coffee-like flavor and aroma.

Recipe posted 01/22/06.