Oatmeal Savage Irish Ale

Something a little differant for the big day in March.
I have never mashed with this much oatmeal.
It made for a very manly dough-in, hence the name . . .

Brewer:	Coon Bottom Brewery		Email:	galloway@gtcom.net
Beer:	Oatmeal Savage Irish Ale		Style:	English Pale Ale
Type:	Partial mash		Size:	9 gallons
Color:	22 HCU (~12 SRM)		Bitterness:	33 IBU
OG:	1.055		FG:	1.012
Alcohol:	5.6% v/v (4.4% w/w)
Water:	The finest Chattahoochee well water available.
Grain:	6.0 lb. British pale 1 lb. British amber 2 lb. Dextrine malt (Cara-Pils) 2 lb. Belgian CaraVienne 2 oz. Belgian chocolate 2 lb. 10 oz. Rolled oats 1 lb. Flaked wheat
Mash:	60% efficiency
	Used about 4 gallons of 160 degree water to mash in 14 pounds of grains. The mash was still pretty stiff. Placed pot in a 250 degree oven for 2 hours. Shut heat off and kept it there overnight. Will sparge with enough strike water to collect 9 gallons of wort.
Boil:	60 minutes	SG 1.083	6 gallons
	5 lb. Light malt extract
	Stir in extract and bring wort to a boil. After hot break add 2 oz Challenger bittering hops. At 45 minutes add full oz of Irish Moss. At 15 minutes add 1 oz Fuggles. Add 2nd oz at knockout. Crash cool to 70 degrees or so, pitched with a 96 oz starter of Safeale yeast
Hops:	2.0 oz. Centennial (10.5% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 15 min.) 1 oz. Fuggles (aroma)
Yeast:	2 11.5 gram packages of Safeale yeast stepped up to a 96 oz starter.
Log:	Will rack to kegs after 3 weeks or so. COndition and carbonate for a week before serving.

Recipe posted 02/16/02.