Kass's Oatmeal Stout

Here's a nice, chewy oatmeal stout that's easy to brew and easy to drink!

Brewer:	Bob Davis		Email:	bob@reconstructinghistory.com
URL:	http://www.freewebs.com/nq3x
Beer:	Kass's Oatmeal Stout		Style:	Oatmeal Stout
Type:	Extract w/grain		Size:	5.5 gallons
Color:	157 HCU (~48 SRM)		Bitterness:	24 IBU
OG:	1.047		FG:	1.015
Alcohol:	4.1% v/v (3.2% w/w)
Water:	My well provides fairly hard water, and the liquor was not treated in any way.
Grain:	8 oz. American victory 1 lb. Roasted barley 1 lb. Quaker quick oats
Steep:	Grains are cracked and mixed into ~1 gallon of water and heated until bubbles are seen (not a rolling boil). This "mash" is then strained and "sparged" with a tea-kettle's worth of hotter liquor. [Note: I know I'm not helping you much with replicating this recipe there; I've used the same kettle in the same way for about ten years, so...call it a half-gallon of liquor at ~170°F.] This liquor is added to 1.5 to 2 gallons of liquor already heating in the main brewkettle.
Boil:	60 minutes	SG 1.064	4 gallons
	5 lb. Dark dry malt extract
	Extracts added as normal. Hops added five minutes after first sighting of hot break. Irish moss added at 40 minutes.
Hops:	2 oz. Willamette (4% AA, 60 min.)
Yeast:	House yeast is Nottingham Ale (Danstar); 2 11g sachets reconstituted in 12oz warm water.

Recipe posted 12/22/07.