Swamp Muck Oatmeal Stout

4th time brewing this one with a little tweaking each time, 1st time adding the orange peel for a subtle twist.

Brewer:	Cypress Head Brewery		Email:	-
Beer:	Swamp Muck Oatmeal Stout		Style:	Oatmeal Stout
Type:	Extract w/grain		Size:	10 gallons
Color:	121 HCU (~40 SRM)		Bitterness:	26 IBU
OG:	1.046		FG:	1.015
Alcohol:	4.0% v/v (3.1% w/w)
Water:	4 tsp gypsum
Grain:	4 lb. 4 oz. American 6-row 8 oz. American crystal 60L 8 oz. American crystal 90L 1 lb. American chocolate 1 lb. Roasted barley 4 lb. Flaked oats
Steep:	steeped tea at 150° in 3 gals spring water to start, stabilized at 134° added heat 2x to maintain temp for 30 minute steep time added 1 1/2 gals 170° spring water with temp stabalized at 154° for 45 minutes. added heat to reach 167° and then sparged with 4 gallons of 170°.
Boil:	60 minutes	SG 1.065	7 gallons
	3 lb. 5 oz. Dark malt extract - traditional 8 oz. Maltos Dextrin 8 oz. Maple syrup - Dark 3 lb. 5 oz. Dark malt extract - Porter 4 oz. Dark Cocoa - Tollhouse 6 oz. sweet orange peel 6 oz. bitter orange peel
	added heat for 35 minutes to reach boil and boiled for 60 minutes. added sweet & bitter orange peel and 1/2 teaspoon irish moss at 15 minutes left in boil. used about 4 gals of cold spring water to reach 5 gals in each bucket.
Hops:	1.00 oz. Willamette (5% AA, 60 min.) 1.00 oz. Willamette (5% AA, 45 min.) 1.00 oz. Willamette (5% AA, 30 min.) 1.00 oz. Willamette (5% AA, 15 min.)
Yeast:	used liquid wye yeast - 2 packages pitched at 70° dry hopped with Crystal hops 1/2 oz in each bucket
Log:	in primary for 1 week secondary for 1 week
Carbonation:	2.8 volumes	Dried Malt Extract: 19.0 oz. for 10 gallons @ 78°F
	primed with 2 1/2 cups DME in 4 cups water boiled for 5 minutes.
Tasting:	tested at 1 week in and already the best of the 4 Oatmeal Stouts I have brewed looking forward to the results a month out.

Recipe posted 11/06/10.