Oatmeal Stout

This is better then any breakfast you could eat!

Brewer:	Matt Hill		Email:	mnhill@att.net
Beer:	Oatmeal Stout		Style:	Oatmeal Stout
Type:	Partial mash		Size:	10 gallons
Color:	156 HCU (~48 SRM)		Bitterness:	30 IBU
OG:	1.073		FG:	1.020
Alcohol:	6.9% v/v (5.4% w/w)
Water:	I use filtered city water
Grain:	2 lb. 0 oz. American 2-row 1 lb. 8 oz. American crystal 40L 8 oz. American crystal 90L 1 lb. 8 oz. American chocolate 1 lb. 4 oz. Roasted barley 2 lb. 4 oz. Flaked oats
Mash:	80% efficiency
	I use a step infusion mash. This usually takes 90 min. for full conversion. Sparged 4 gal of water at 170 degrees.
Boil:	60 minutes	SG 1.061	12 gallons
	11 lb. 0 oz. Amber malt extract 2 lb. 0 oz. Dark dry malt extract
	I added Irish moss and yeast nutrient with 15 min. to go till end of boil.
Hops:	2.5 oz. Kent Goldings (5.5% AA, 60 min.) 2 oz. Saaz (5.4% AA, 15 min.)
Yeast:	WYeast Irish Ale #1084.
Log:	Fermented in primary at 68 degrees for 1 week then racked to secondary for another 2 weeks. I usually bottle 5 gal with 3/4 of a cup or a little less of corn sugar and I keg the other 5 gal.
Tasting:	You can really taste the chocolate notes. Nice malty sweet stout. This beer is always a big hit with those that don't usually like dark beers. If you like more of the burned flavor to your stout you can add .25 to .5 lbs of black patent.

Recipe posted 11/11/02.