Oatmeal Stout

Brewer:	Spicer Road Brewery		Email:	-
Beer:	Oatmeal Stout		Style:	Oatmeal Stout
Type:	Partial mash		Size:	5.25 gallons
Color:	133 HCU (~43 SRM)		Bitterness:	32 IBU
OG:	1.052		FG:	1.014
Alcohol:	4.9% v/v (3.8% w/w)
Water:	1 tsp gypsum powder in mash.
Grain:	3 lb. American 2-row 8 oz. Dextrine malt (Cara-Pils) 8 oz. American chocolate 6 oz. American black patent 4 oz. Roasted barley 1 lb. Flaked oats
Mash:	55% efficiency
	Mash in grains with 7 qts 150° water. Maintain 129° to 133° for 30 minutes. Add 3 qts boiling water to mash to raise temp to 152°. Maintain 149° to 155° for 45 minutes. Raise temp to 158° until starch conversion is complete. Raise temp to 167° and sparge with 2 gallons 170° water.
Boil:	60 minutes	SG 1.078	3.5 gallons
	3.3 lb. Dark malt extract 1 lb. Dark dry malt extract
	Add malt extracts and first hop additions at first signs of boil. Follow hopping schedule on hop additions. Add 1 tsp Irish Moss with 15 minutes remaining. Cool to 80° and pitch yeast.
Hops:	.5 oz. Glacier (6% AA, 60 min.) 1 oz. Willamette (4.8% AA, 60 min.) .25 oz. Glacier (6% AA, 30 min.) .25 oz. Willamette (4.8% AA, 30 min.) .25 oz. Glacier (6% AA, 15 min.) .25 oz. Willamette (4.8% AA, 15 min.)
Yeast:	1 vial White Labs WLP 004 Irish Ale Yeast.
Log:	Primary ferment at 68° to 72° for 1 week. Rack to secondary for 1 week and bottle with corn sugar.
Carbonation:	1.8 volumes	Corn Sugar: 2.59 oz. for 5 gallons @ 70°F

Recipe posted 10/12/08.