Black Cat "Oatkin" Stout

The following is a Robust Pumkin Ale recipe. Contrary to most Pumpkin Ales that are released in the Fall, this beer is extremely dark with flavors of chocolate, caramel, vanilla and coffee, in combination with the traditional All Spice flavoring. It's meant to bridge the Fall and Winter with the best of both worlds.

Brewer:	Bill Carleton		Email:	gwillhunt@hotmail.com
Beer:	Black Cat "Oatkin" Stout		Style:	Imperial Pumpkin Stout
Type:	Partial mash		Size:	5.15 gallons
Color:	426 HCU		Bitterness:	36 IBU
OG:	1.104		FG:	1.018
Alcohol:	11.1% v/v (8.7% w/w)
Water:	Tap water filtered through a brita.
Grain:	8 oz. Belgian biscuit 1 lb. American crystal 120L .75 lb. Belgian Carafa III .5 lb. Belgian Special B 1 lb. British chocolate .75 lb. British black patent 1.25 lb. Roasted barley 12 oz. Flaked oats 60 oz. Organic Canned Pumpkin .5 lb. Wheat Chocolate Malt
Mash:	60% efficiency
	Partial Mash -- bring 3.5 gallons of water to 165 degrees and mash all grains and canned pumpkin in this for 75-90 minutes. Pour mash into a strainer to drain into the primary kettle. Bring the remainder of the kettle boil 3.75 gallons or so to 170 degrees and pour it over the strainer grains into the primary kettle. Pour the dried malt extract into the mixture and bring to a boil.
Boil:	60 minutes	SG 1.086	6.25 gallons
	1 lb. Brown sugar 8 lb. Light dry malt extract
	Chinook hops @ 60min Fuggle hops @ 30 min with 1tsp of Irish Moss. At flame out, add: (1) Split Uganda Vanilla Bean (1) Pound of Brown Sugar (Late addition) (1) Stick of Cinnamon (1) tsp of Nutmeg (1) tsp of Garam Masala (1) tsp of All Spice
Hops:	1.0 oz. Chinook (12% AA, 60 min.) .75 oz. Fuggles (4.75% AA, 30 min.)
Yeast:	Wyeast Imperial Blend (9093) Private Collection Activator Smack Pack Beer Styles: American Barleywine, Imperial IPA, Imperial Red, Imperial Brown, Imperial Porter, Russian Imperial Stout Profile: This unique blend of strains is designed to ferment higher gravity worts used in producing any style of Imperial beer. The results will be a rich, malty, full bodied beer with notes of citrus & fruity esters. Even with a high starting gravity your Imperials will have a relatively dry finish. Alc. Tolerance 12-14% Flocculation low-medium Attenuation 75-80% Temperature Range 68-75°F (20-24°C) Attenuation: Moderate-High Fermentation Temp: Ale Flocculation: Low-Med
Log:	Will be brewing on 8/8/09 Fermentation at 70 degrees for 7 days Rack into secondary and add: 1/4 stick cinnamon 1 inch of Uganda Vanilla Bean Before Bottling -- boil priming sugar with: 1.5oz vanilla potion (vanilla bean and vodka) 1 tsp all spice or garam masala Pour priming solution into racking bin and bottle in 22oz. containers.
Carbonation:	1.2 volumes	Dried Malt Extract: 1.98 oz. for 5.15 gallons @ 70°F
	After three days at 70 degrees in the bottle -- store at cellar temperature. Ready to drink in 7-10 days!

Recipe posted 08/04/09.