Best Stout

A simple recipe with great results. I am now making several batches for freinds.

Brewer:	-		Email:	-
Beer:	Best Stout		Style:	Oatmeal Stout
Type:	Extract w/grain		Size:	5.25 gallons
Color:	128 HCU (~42 SRM)		Bitterness:	19 IBU
OG:	1.065		FG:	1.010
Alcohol:	7.1% v/v (5.6% w/w)
Water:	Using water straight from the tap, if you can drink it, you can brew with it.
Grain:	1 lb. American 2-row 1 lb. Roasted barley 1 lb. Flaked oats
Steep:	Steep grains at 155 degrees for 30-45 minutes in 2 gallons of water. Rinse grains with 1/2 gallon of 170 degree water and add resulting liquid to brewpot.
Boil:	60 minutes	SG 1.137	2.5 gallons
	3.3 lb. Dark malt extract 3 lb. Light dry malt extract 1 lb. Brown sugar
	Add 1 teaspoon of Irish Moss the last 15 minutes of the boil.
Hops:	1 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 30 min.) .5 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	I have used White Labs WLP004 Irish Ale yeast. However I am fermenting a batch right now with SAF S-04 English Ale dry yeast. I expect good results. I pitched it dry and it started in under 30 minutes at 70 degrees
Log:	Transfer cooled wort to primary and add water to get to 5.25 gallons. Ferment 1 week in primary, rack to secondary and ferment another 5-7 days.
Carbonation:	Use 1-1/4 cup of Light DME for priming. After bottling, rest beer at 60-70 degrees for two weeks then transfer to fridge.
Tasting:	Smooth stout with a nice foamy head.

Recipe posted 03/25/10.