Bastardized Stone Bitter Chocolate Oatmeal Stout

A recipe based primarily off of Stone's 12th Anniversary Ale (Bitter Chocolate Oatmeal Stout). I lowered the OG some, lowered the IBUs a tad, and added a little crystal to keep the beer's body big and impressive.

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	Bastardized Stone Bitter Chocolate Oatmeal Stout		Style:	Oatmeal Stout
Type:	All grain		Size:	10.5 gallons
Color:	115 HCU (~39 SRM)		Bitterness:	39 IBU
OG:	1.082		FG:	1.015
Alcohol:	8.7% v/v (6.8% w/w)
Water:	RO water with chalk added to raise the pH and 5.2 mash stabilizer added to the mash.
Grain:	20 lb. American 2-row 13.6 oz. Dextrine malt (Cara-Pils) 24 oz. American chocolate 8 oz. American black patent 8 oz. Roasted barley 3 lb. 2 oz. Flaked oats 6.5 oz. Cocoa powder 1.5 lb. American crystal 90L
Mash:	87% efficiency
	150*F for 90 minutes. 168*F mashout for 10 minutes.
Boil:	60 minutes	SG 1.069	12.5 gallons
	6.5 oz cocoa added 15 minutes before flameout. Wyeast yeast nutrient added at 5 minutes prior to flameout.
Hops:	.75 oz. Magnum (12.5% AA, 60 min.) .75 oz. Cascade (5.4% AA, 60 min.) .75 oz. Willamette (4.8% AA, 60 min.) .63 oz. Nugget (13% AA, 90 min.)
Yeast:	3 pkts of Nottingham dry ale yeast, rehydrated (as mandated by Mr. Malty pitching rate calculator).
Log:	Brew date: 9/29/10.
Carbonation:	Bottle five gallons, keg five gallons.
Tasting:	(to be continued...)

Recipe posted 09/17/10.