BPO Oatmeal Stout

This was the second batch of beer I ever made. Since then, it has gone through several brew cycles and after a few adjustments were made, this became the final variation. Originally I had included 2 tsp. Gypsum. This was before I found out that the local spring I was getting my water from was EXTREAMLY hard. According to BeerTools it scores a 97%. It lost points due low IBU’s (22.8). The recipe was developed by me and a friend of mine, (who I’ve since lost contact with). Taste testing has been done by my brother who described it as “a beer you can chew”. After consuming 2 pints he suggested serving it with a T-Bone or Steak Modiga. That may have been my brother looking for a free meal. I managed to hide a few bottles in my basement for just over a year. At the last “testing” my brother did, he described it as “incredible”. Good luck waiting that long. If you can’t wait a year, try to wait 6-8 weeks. At 2 weeks, it is good. The Hops and Special B dominate the flavor and aroma, but you can just get a hint of the Oatmeal. At 6-8 weeks, the flavors and aromas have leveled off and it becomes great. As I mentioned before, this recipe was developed for a friend of mine and was actually given to him for a birthday present. In fact the title has his initials. If you see him, let him know I’ve got a 6-pack waiting for him. P.S. The Steak Modiga Recipe is available on request.

Brewer:	Mike Hartmann		Email:	ohartless1@yahoo.com
Beer:	BPO Oatmeal Stout		Style:	Oatmeal Stout
Type:	Extract w/grain		Size:	5.0 gallons
Color:	99 HCU (~35 SRM)		Bitterness:	13 IBU
OG:	1.057		FG:	1.018
Alcohol:	5.1% v/v (4.0% w/w)
Grain:	.25 lb. American crystal 120L .5 lb. Belgian Special B .25 lb. American chocolate .75 lb. Flaked oats
Boil:	minutes	SG 1.115	2.5 gallons
	6.6 lb. Dark malt extract
Hops:	1.0 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Willamette (5% AA, 15 min.) .5 oz. Willamette (aroma)

Recipe posted 07/06/07.