Kitchen Sink Stout

Brewer:	Andrew Holm		Email:	-
Beer:	Kitchen Sink Stout		Style:	Oatmeal Stout
Type:	All grain		Size:	11.5 gallons
Color:	160 HCU (~49 SRM)		Bitterness:	21 IBU
OG:	1.054		FG:	1.012
Alcohol:	5.4% v/v (4.3% w/w)
Water:	I have high carbonate water and add large amount of gypsum to offset the alkalinity. For low carbonate waters, no treatment necessary.
Grain:	5 lb. American Vienna 1 lb. American crystal 90L 2 lb. Belgian Special B 2 lb. 8 oz. American black patent 2 lb. Rolled oats 6 lb. American 2-row
Mash:	85% efficiency
	Single infusion @ 155.
Boil:	minutes	SG 1.046	13.5 gallons
	2 lb. Brown sugar
	Add the sugar at the end of the boil to retain its character. I like to use sugars from central or south America, but grocery store brown sugar also works
Hops:	2 oz. Willamette (5% AA, 60 min.) 2 oz. Willamette (5% AA, 10 min.)
Yeast:	Nothing too wacky. I typically use SafAle or Nottingham dried yeasts with good results.

Recipe posted 01/05/08.