Batch #7

Brewer:	Mike Edwards		Email:	Mikeme3@aol.com
Beer:	Batch #7		Style:	Oatmeal Stout
Type:	Extract w/grain		Size:	5.0 gallons
Color:	182 HCU		Bitterness:	15 IBU
OG:	1.062		FG:	1.015
Alcohol:	6.1% v/v (4.8% w/w)
Water:	2 tbsp of gypsum in 2.5 gl boil.
Grain:	8 oz. American 2-row 16 oz. American crystal 40L 12 oz. British chocolate 8 oz. Roasted barley 18 oz. Rolled oats
Steep:	Bring H2O to 170°F, add grains, temp will drop to about 152°F. Hold for 20 min Then slowly bring to 185°F over the next 20 min. Carfully remove and strain grains. Bring wort to rapid boil and and extract while constently stiring.
Boil:	40 minutes Total minutes	SG 1.104	3.0 gallons
	2 lb. Amber malt extract 4 lb. Dark malt extract 1 lb. Dark dry malt extract
	Irish Moss at for 10 mins at end of boil.
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Saaz (3.75% AA, 10 min.)
Yeast:	Easyeast American Ale yeast.
Log:	Pitched yeast and started fermentation at 68°F on 03/08/2000. Was very active within 24 hours. Bottled on 03/20/2000.
Tasting:	Sweet and smooth before fermentation. Taste like would be perfect for breakfast.

Recipe posted 03/04/00.