Spade Stout

I created this simple oatmeal stout recipe from stock I had at hand. It has little to no aroma from the hops, but it's bitterness can be tasted all the way down the back of your throat. It has ample mouth feel and makes for a nice black and tan.

Brewer:	Alex MacGillivray		Email:	brewbeer@usa.net
Beer:	Spade Stout		Style:	Oatmeal Stout
Type:	All grain		Size:	15 gallons
Color:	90 HCU (~33 SRM)		Bitterness:	68 IBU
OG:	1.048		FG:	1.010
Alcohol:	4.9% v/v (3.8% w/w)
Water:	I use very soft water here in Alaska so I need to adjust the strike water pH with 1T gypsum.
Grain:	22 lb. American 2-row 1/2 lb. American chocolate 2 lb. Roasted barley 2 lb. Flaked barley 1/4 lb. American black patent
Mash:	75% efficiency
	Heat nine gallons of strike water to 163° Add gypsum then slowly add the malt. Single infusion mash at 153° for one hour or until conversion. Recirculate your run off until reasonably clear by slowly pouring it back on top of the mash.
Boil:	90 minutes	SG 1.048	15 gallons
	Allow for a 30 minute hot break, then add all the hops and continue to boil for 60 minutes. Add irish moss 3 tsp during the last 15 minutes.
Hops:	4 oz. Chinook (14.5% AA, 60 min.)
Yeast:	White Labs Irish Stout yeast. I like to make a one gallon starter several days before I brew. It is best if you can make a mini clone of your intended beer to step up the yeast, but do we always have time for that?
Log:	Allow to ferment for 7 days, rack into a secondary and continue to ferment until OG is reached.
Carbonation:	2.0 volumes	Keg: 13.1 psi @ 54°F

Recipe posted 05/07/00.