Haiy-Backed Oatmeal Stout

Just cut the recipe in half for a 5.5 gallon batch. You can steep the grains instead of doing an infusion mash, as you only are trying to get the color and some flavor (the sugar is less impt.)

Brewer:	Andy W		Email:	andrew.winch@virginiadot.org
Beer:	Haiy-Backed Oatmeal Stout		Style:	Oatmeal Stout
Type:	Partial mash		Size:	10 gallons
Color:	125 HCU (~41 SRM)		Bitterness:	44 IBU
OG:	1.070		FG:	1.028
Alcohol:	5.4% v/v (4.3% w/w)
Water:	City h2o
Grain:	2.00 lb. American 6-row 2.00 lb. American chocolate 8.0 oz. Roasted barley (non-malted) 2.00 lb. Rolled oats
Mash:	70% efficiency
	90 minutes at ~150° F. It passed the iodine test at 45 minutes (no color change -orange), but I kept going anyway. I wrapped my mash tun in sleeping bags to insulate it, dropped to 146 after 90 min. Added the oatmeal and roasted barley just before sparge (oatmeal really gums up the mash, you don't want the flavor from the roasted barley, just color - way too bitter)
Boil:	60 minutes	SG 1.058	12 gallons
	8 lb. Amber malt extract 7 lb. Dark malt extract
	Used 2-4# cans Montmellick Irish Stout (pre-hopped) and 2-3.5# cans John Bull Amber (unhopped). IBUs will be much higher than calculated.
Hops:	2 oz. Eroica (12.2% AA, 60 min.) 2 oz. Fuggles (5.1% AA, 2 min.)
Yeast:	Each carboy got half the starter of Doric (5g) the day before, plus one yeast sachet that comes with the Montmellick malt.
Log:	11/17 - in closet, 66-73° F 12/03 - bottled 4 gallons - FG=1.028, little bit too sweet, nice chocolate nose, not too bitter.
Carbonation:	I had a boilover when making gyle. Originally had measured 3/4 cups of light DME, after boil over added ~1/2 cup corn sugar (yuk).

Recipe posted 11/18/02.