Czar's oatmeal stout

This an imperial version of a great oatmeal stout that I brew often. I have really gotten into barleywines and I love stout, so I thought I would like to make something that shares elements of each beer. This should be very rich and bitter. I will age it for at least six months. Pitch lots of yeast.

Brewer:	Christopher McMath		Email:	jcmcmath@hotmail.com
Beer:	Czar's oatmeal stout		Style:	Imperial Stout
Type:	All grain		Size:	5.5 gallons
Color:	158 HCU (~48 SRM)		Bitterness:	95 IBU
OG:	1.098		FG:	1.025
Alcohol:	9.4% v/v (7.4% w/w)
Water:	1 tsp gypsum in the mash
Grain:	6 lb. British pale .5 lb. Wheat malt 1 lb. British Munich 1 lb. Belgian aromatic 1.5 lb. British crystal 70-80L .5 lb. British chocolate .12 lb. British black patent .75 lb. Roasted barley .75 lb. Flaked barley .75 lb. Flaked oats .5 lb. toasted malt
Mash:	75% efficiency
	step infusion mash 122 deg. : 30 min 154 deg. : 70 170 : 20 sparge with 7-8 gallons of 180 deg. water over 45-60 min.
Boil:	90 minutes	SG 1.077	7 gallons
	4 lb. Light dry malt extract
	irish moss last 20 min.
Hops:	3.5 oz. Wye Target (8.5% AA, 90 min.) 1 oz. Fuggles (4.75% AA, 25 min.) 1 oz. Kent Goldings (5% AA, 25 min.) 1 oz. Kent Goldings (aroma)
Yeast:	English ale yeast, maybe wyeast 1098. It will depend, since I plan to pitch the yeast from a previous batch.
Log:	Plan to ferment for at least three weeks, do a one month secondary and age for six months. ferment at 65 degrees.
Carbonation:	one half cup of corn sugar for medium-low carbonation.

Recipe posted 11/20/98.