Mikes Irish Stout

This is a modification to my origional recipe which had none of the "flaked" products that are specified here. I had some left overs that I wanted to get rid of......what's the worst that could happen here???????

Brewer:	Cheesehead Mike		Email:	mmayer13@aol.com
Beer:	Mikes Irish Stout		Style:	Irish Dry Stout
Type:	All grain		Size:	11 gallons
Color:	97 HCU (~34 SRM)		Bitterness:	15 IBU
OG:	1.070		FG:	1.018
Alcohol:	6.7% v/v (5.2% w/w)
Water:	Tap water run through a 5 micron filter.
Grain:	24 lb. British pale 2 lb. Roasted barley 12 oz. Flaked barley 12 oz. Flaked oats 12 oz. Flaked wheat
Mash:	70% efficiency
	Single step mash at 154° for 90 minutes. RIMS system constantly recirculated wort throughout the entire mash cycle.
Boil:	75 minutes	SG 1.055	14 gallons
	16 oz. Malto Dextrin
	Added Malto Dextrin at the beginning of the boil. IMPORTANT NOTE: TURN OFF BURNER PRIOR TO ADDING MALTO DEXTRIN OR A BOIL OVER CAN ALMOST BE GUARRENTEED!!! After addition of malto dextrin, carefully bring back to a boil. Irish moss added with 15 minutes left in the boil.
Hops:	1 oz. Fuggles (4.75% AA, 30 min.) 1.5 oz. Mt. Hood (4.5% AA, 30 min.)
Yeast:	1056 Wyeast slurry used from my local brew house.
Log:	Brewing 12/15/02
Carbonation:	2.5 volumes of CO2
Tasting:	Past brews were excellent!!! Just enough roasted barley for that great coffee flavor after taste typical of a dry stout. I think the addition of the "flaked" products in this batch had everything to do with the overall smoothness.

Recipe posted 12/10/02.