Oat (what a) meal stout

This is a simplified variation of many oatmeal stout recipes that I have experimented with for a couple years. The focus on oats is more apparent here and it is creamy and chewy as a result.

Brewer:	Greg Kessler		Email:	kessler@ohio.edu
URL:	http://gregling.net
Beer:	Oat (what a) meal stout		Style:	Foreign-Style Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	233 HCU		Bitterness:	40 IBU
OG:	1.064		FG:	1.008
Alcohol:	7.2% v/v (5.7% w/w)
Water:	Brita filtered
Grain:	8 oz. American crystal 60L 1 lb. American chocolate 8 oz. American black patent 8 oz. Roasted barley 1 lb. 8 oz. Rolled oats
Steep:	Oats are steeped alone for an hour before adding the remainder of the grains...this allows easier monitoring of the utilization of oats.
Boil:	60 minutes	SG 1.107	3 gallons
	7 lb. Dark malt extract
	Irish Moss Gypsum
Hops:	2 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	Muntons dry ale yeast
Log:	10/5/03 Should bottle in five days and have ready for local homebrew competition in 19 days
Carbonation:	5 oz corn sugar for bottling
Tasting:	Waiting...but other preceding versions have been great!

Recipe posted 10/06/03.