Ringin' in '99 Oatmeal Stout

This recipe came from the Oct. '97 issue of BYO which was part of the
article found at: http://www.byo.com/97oct/feature.html
First batch of beer brewed in almost 1 1/2 years due to my relocation.

Brewer:	Karl Krasnowsky		Email:	karlkras@spiritone.com
Beer:	Ringin' in '99 Oatmeal Stout		Style:	Oatmeal Stout
Type:	All grain		Size:	5 gallons
Color:	85 HCU (~32 SRM)		Bitterness:	32 IBU
OG:	1.048		FG:	1.015
Alcohol:	4.3% v/v (3.3% w/w)
Water:	1 Tbl of Gypson added to Mash water and another to sparge water.
Grain:	6.12 lb. Belgian Pilsner 0.76 lb. British crystal 50-60L 6.1 oz. British chocolate 6.1 oz. Roasted barley 0.96 lb. Flaked oats
Mash:	78% efficiency
	Single infusion mash. Heated 11 qts of water to 168° and hit a 150° mash in temp on the nose.
Boil:	60 minutes	SG 1.037	6.5 gallons
	1/2 Tsp of Irish Moss during last 15 minutes of boil
Hops:	2.26 oz. Fuggles (4.00% AA, 45 min.)
Yeast:	1 quart starter of Wyeast 1084, Irish ale yeast
Log:	Brew Date: 01/09/99 Date Racked: 01/16/99 Date Bottled 01/30/99 Approximate fermentation temperatures: 71°
Carbonation:	1.6 volumes	Corn Sugar: 1.98 oz. for 5 gallons @ 68°F
	Not too sure on what the style guidlines call for on this particular style. Not found in any table.
Tasting:	After 3 weeks in bottle, noticing what can be best described as a licorice flavor. While not particularly bad, I have no idea what would cause this, short of possibly the yeast. Otherwise this is pretty good tasting beer. I would describe it as as Stout "lawnmower" beer, if one existed, because of its' light quality.

Recipe posted 02/21/99.