Oat Malt Stout

An oatmeal stout made with a german smoked malt.

Brewer:	Spicer Road Brewery		Email:	-
Beer:	Oat Malt Stout		Style:	Oatmeal Stout
Type:	Partial mash		Size:	5.25 gallons
Color:	170 HCU		Bitterness:	25 IBU
OG:	1.060		FG:	1.014
Alcohol:	5.9% v/v (4.7% w/w)
Water:	Add 2 tsp gypsum powder to mash.
Grain:	1.3 lb. American 2-row 1.3 lb. American crystal 80L 1 lb. American chocolate .5 lb. American black patent .5 lb. Light Roasted barley 1.5 lb. Fawcett Oat Malt 4 oz. Weyermann Smoked Malt
Mash:	50% efficiency
	122°F for 30-40 minutes for protein rest Raise to 152°F for 60 minutes. Raise temp to 168°F check for starch conversion. Sparge with 2 gallons 170°F water.
Boil:	60 minutes	SG 1.090	3.5 gallons
	3.3 lb. Light malt extract 2 lb. Light dry malt extract
	1 tsp irish moss at 15 minutes remaining.
Hops:	1 oz. Fuggles (4.3% AA, 60 min.) 1 oz. Fuggles (4.3% AA, 30 min.) 1 oz. Fuggles (4.3% AA, 15 min.)
Yeast:	White Labs 004 Irish Ale yeast. No starter used.
Log:	Brewed on 1/12/10 6.5 gallon carboy. Ferment at 68°F O.G. was 1.060 Racked to secondary on 1/31/10 Gravity was 1.014.
Carbonation:	2.2 volumes	Keg: 8.1 psi @ 38°F

Recipe posted 01/31/10.