Ginger Oat Stout

Nice Ginger Black Oat Stout

Brewer:	Tom Healy		Email:	tomh51369@yahoo.com
Beer:	Ginger Oat Stout		Style:	Foreign-Style Stout
Type:	All grain		Size:	5.5 gallons
Color:	196 HCU		Bitterness:	165 IBU
OG:	1.061		FG:	1.015
Alcohol:	6.0% v/v (4.7% w/w)
Water:	Gypsom at 2 teaspoons to mash water. Hollywood CA tap Boiled. Much higher c. carb. level due to drought.
Grain:	8 lb. American 2-row 1 lb. 8 oz. Belgian aromatic 1 lb. German Carafa III 8 oz. British black patent 8 oz. Roasted barley 1 lb. Rolled oats
Mash:	75% efficiency
	Brew in a bag. 7 Gal kettle. Standard Infusion at 155°f give or take hard to keep uniform if air temp much different. 1.25 qt/gal
Boil:	100 minutes	SG 1.052	6.5 gallons
	3 oz. Molasses
	1 teaspoon yeast ex (old nutrition blend) at end of boil
Hops:	3 oz. German Magnum (15.2% AA, 90 min.) 1 oz. Seven C's (Supplier Mixed) (10.3% AA, 10 min.) 1 oz. Seven C's (Supplier Mixed) (10.3% AA, 2 min.)
Yeast:	The Notty! (highly flocc will bring down the bitterness but will prep the beer quickly in a short time)
Log:	This should be a thick nutritious brew due to use of oats, ginger, hops and lots of beta glucan (preserved and extracted due to single infusion and long mash time) This is a common technique in my brewing! Even light beers can have greater health and bopdy /mouth feel properties if mash is maxized for beta glucans. mash out must be kept at a near boil temp or it can make it difficult. I really never had a problem with tannins, a good boil and lots of hops takes care of that.

Recipe posted 10/27/14.