Oatie

Wounderfully smooth and creamy Oatmeal "stout". Doesn't quite have
Stout body which is hard to achieve with extract beers, but it is
still an excellent beer. The only changes I might make is to
increase the hops content either by adding more of the same or
trying something a little stronger.

Brewer:	Seth Dobrin		Email:	seth.dobrin@asu.edu
Beer:	Oatie		Style:	Oatmeal Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	182 HCU		Bitterness:	14 IBU
OG:	1.069		FG:	1.015
Alcohol:	7.0% v/v (5.5% w/w)
Grain:	1 lb. American crystal 120L 1 lb. American black patent 2 lb. Flaked oats
Steep:	Steep grains in cold water and bring to a boil, simmer 15 minutes and pour into wort pot. Wash grains several times with cold water. bring volume up to 2 gal and add DME and boiling hops. Boil 45 minutes add finishing hops, irish moss, and gypsum. Boil 15 minutes allow to cool and sparge into primary fermenter.
Boil:	60 minutes	SG 1.173	2 gallons
	3 lb. Amber dry malt extract 3 lb. Dark dry malt extract
Hops:	2 oz. Mt. Hood (4.5% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	Whitelabs English Ale yeats
Carbonation:	1.25 # of light DME was added to 2 pints of water and brought to a boil.
Tasting:	Beer is very smooth and creamy, lacks the stout thickness and could use a little more hops but is very good as is

Recipe posted 12/11/98.