Oatmeal stout

This is a very toasty, very tasty oatmeal stout with a lot of oat character. I lightly toasted one pound of oats for 10-20 minutes in a 400 degree oven a few days before brewing, and this adds a wonderful depth to the beer. I also roasted my own 2-row malt. 1/4 pound for 15 minutes, 1/8 for 30, and 1/8 for 45. You must do this a week or two before brewing to allow flavors to mellow, but I highly recommend it.

Brewer:	Mike Pullmann		Email:	-
Beer:	Oatmeal stout		Style:	Oatmeal stout
Type:	All grain		Size:	5 gallons
Color:	78 HCU (~30 SRM)		Bitterness:	59 IBU
OG:	1.063		FG:	-
Alcohol:	-
Water:	Added 3 tsp gypsum salts to VERY soft water.
Grain:	7.5 lb. American 2-row .5 lb. Wheat malt .25 lb. American crystal 20L .25 lb. American crystal 120L .25 lb. American chocolate .5 lb. Roasted barley 1.5 lb. Flaked oats
Mash:	82% efficiency
	Mashed-in with 2 1/2 gallons of 170 degree water. Stabalized at 147 degrees for 45 minutes. Added 1 gallon of boiling water to bring the temperature to 156 degrees. Stabalized for one hour. Sparged with five gallons of water over 50 minutes.
Boil:	65 minutes	SG 1.048	6.5 gallons
	Irish moss
Hops:	1 7/8 oz. Fuggles (5.5% AA, 60 min.) 1.7 oz. Fuggles (5.5% AA, 15 min.)
Yeast:	Wyeast British ale II -- 1/4 gallon starter.
Carbonation:	Primed with 3/4 cup corn sugar.

Recipe posted 08/06/97.