New Year's Oatmeal Stout

This is one of my older recipes and very predictable. Also one of my favorites. I always leave it to age for long periods in secondary, sometimes tertiary. The longer aging leads to smoother flavors and a full bodied beer.

Brewer:	BigTattoo		Email:	-
Beer:	New Year's Oatmeal Stout		Style:	Oatmeal Stout
Type:	All grain		Size:	12 gallons
Color:	105 HCU (~36 SRM)		Bitterness:	69 IBU
OG:	1.059		FG:	1.008
Alcohol:	6.6% v/v (5.2% w/w)
Water:	I have nice hard water in my area perfect for dark beers, I normally add Citric acid to acidify my mash. I don't use gypsum for this as it just makes my beer taste minerally.
Grain:	14 lb. British pale 8 oz. Wheat malt 4 lb. British brown 1 lb. British Carastan light 1 lb. British crystal 70-80L 1 lb. British chocolate 12 oz. Roasted barley 2 lb. 10 oz. Rolled oats
Mash:	80% efficiency
	Added 2 tablesspoons Citric Acid to my hard ass tap water to acidify the mash. Mashed in the night before and added 2 1/2 teaspoons of Amylase Enzyme powder to mash after striking. Struck in at 151*F and mashed for 12 hours. Temp dropped to 147*F. Sparged off 25 gallons of wort. The addition of Amylase Enzyme insures great conversion, especially when coupled with an overnight mash. Iodine reaction NONE.
Boil:	240 minutes	SG 1.047	15 gallons
	With the large volume of wort it took a while to boil down to my finished volume, added re-hydrated hops with 60 minutes left. re-hydrated Irish moss in wort and added with 15 minutes left. Drew off 2 quarts of wort to cool and re-hydrate yeast at 15 minutes left. Cooled with wort chiller.
Hops:	5 oz. Northern Brewer (8.5% AA, 60 min.)
Yeast:	Danstar Windsor yeast re-hydrated and proofed in 1 quart of wort from kettle/fermentor.
Log:	Brewed on New Year's Day 2003, fermented at about 60*F, I ferment in my coal cellar and there is a slight fluctuation of temps. Racked to secondary 1/8/03. Bottled 10/26/03 final gravity 1.008. 2-6 gallon fermentors. Net 5 cases and 1 bottle at 12 oz. Ignore the gravities listed above as I don't know how to manipulate the spreadsheet for my brewing methods. SG 1.059 FG 1.008 Even though I enter the starting amounts for my wort the calculator doesn't calculate my protracted boil times to reduce my sparge volume of 25 gallons to my final 12 gallons.
Carbonation:	Used 6.8 oz Laaglander light DME per 6 gallons for bottling sugar. Re-hydrated in 1 quart of boiled water. I prefer the Laaglander for the residual sweetness for this type of beer and the greater mouth feel.
Tasting:	Rich, full, dry grain flavor with a note of hops. The roasted barley and brown malts shine through with the full body that the oatmeal gives. I'll try to update this when primed.

Recipe posted 10/27/03.