brea stout

Brewer:	luciano barreda		Email:	lucianobarreda@yahoo.com
Beer:	brea stout		Style:	Oatmeal Stout
Type:	All grain		Size:	19 liters
Color:	126 HCU (~41 SRM)		Bitterness:	37 IBU
OG:	1.066		FG:	1.014
Alcohol:	6.7% v/v (5.3% w/w)
Grain:	5kg 0g American 2-row 250g American crystal 40L 200g British crystal 50-60L 300g American chocolate 150g American black patent 150g Roasted barley 400g Rolled oats
Mash:	65% efficiency
	at first 6 lts @ 65°C 30 min 8 lts @ 75°C 60 min 12 lts @ 85°C recirculate for 15 min
Boil:	60 minutes	SG 1.057	22 liters
	irsh moss @ 45 min boiling
Hops:	25g Cascade (7.5% AA, 60 min.) 15g Cascade (7.5% AA, 30 min.) 10g Kent Goldings (4.6% AA, 15 min.) 5g Kent Goldings (aroma)
Yeast:	wyeast labs irish ale , started 24 hs. before
Log:	one week @ 20°C, then rack to secondary for 3 days, bottled and stored for one week at cellar temperature, then three weeks in the fridge
Carbonation:	7 grs. cane sugar by liter
Tasting:	a very dark ,black beer, full bodied with a taste of coffe and bitter chocolate , maybe a low acidity because of the roasted barley, but with a good bite of yeast

Recipe posted 03/15/02.