Oatmeal Stout

This recipie was a twist on Marty Nachel's "Pride of Dublin" which won 1st place at the Chicago Beer Society.

Brewer:	Two TKE's Brew		Email:	gte859e@prism.gatech.edu
URL:	http://www.prism.gatech.edu/~gte859e
Beer:	Oatmeal Stout		Style:	Oatmeal Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	160 HCU (~48 SRM)		Bitterness:	53 IBU
OG:	1.057		FG:	1.020
Alcohol:	4.8% v/v (3.8% w/w)
Grain:	8 oz. British black patent 12 oz. Roasted barley 8 oz. Flaked oats
Steep:	Steeped the grains in the 3 gal. at 150° for 20 minutes.
Boil:	60 minutes	SG 1.096	3 gallons
	3.3 lb. Light malt extract 3.3 lb. Dark malt extract 8 oz. Brown sugar
	The brown sugar was only boiled for 30 minutes. All other sugars were boiled the full time.
Hops:	2 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Northern Brewer (8.5% AA, 30 min.) 1 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	Wyeast #1084-Irish Ale Yeast
Log:	Primary fermentation for 1 week. Secondary for 3 weeks at 70°.
Carbonation:	3/4 cup priming (corn) sugar.
Tasting:	This beer is very good. Very dark and good thick head. Excellent aroma but a little bitter for my tastes. I would cut down on hops next time, maybe just 1 oz. of Northern brewer for 60 minutes. Slight diacetyl, but within acceptable range for a stout. The mouth feel is typical of oatmeal stouts, which I like. Give it a try and let me know what you think.

Recipe posted 09/13/99.