Oatmeal Porter

This Porter is very smooth and drinkable. Not so heavy that you can't enjoy more than one.

Brewer:	Jeremy Stevenson		Email:	jsps1675@yahoo.com
Beer:	Oatmeal Porter		Style:	Brown Porter
Type:	All grain		Size:	5 gallons
Color:	36 HCU (~17 SRM)		Bitterness:	28 IBU
OG:	1.082		FG:	1.050
Alcohol:	4.1% v/v (3.2% w/w)
Water:	I have have done this beer with filtered and unfiltered tap water and I have not noticed any big differences.
Grain:	10 lb. 0 oz. British pale .25 lb. 0 oz. American Vienna .25 lb. 0 oz. Belgian aromatic .25 lb. 0 oz. Belgian biscuit .5 lb. 0 oz. Dextrine malt (Cara-Pils) .25 lb. 0 oz. British crystal 70-80L .25 lb. 0 oz. British chocolate .25 lb. 0 oz. Flaked barley 1 lb. 0 oz. Flaked oats
Mash:	85% efficiency
	Mash at 150 degrees for one hour with 1.5 quarts of water per pound of grain. After one hour add enough hot water to raise temp to 168 degrees and a final runoff volume for a 6.5 gallon boil. Final boiled valume should be 5 gallons.
Boil:	70 minutes	SG 1.063	6.5 gallons
	Add Irish Moss with 15 minutes left in boil.
Hops:	1.25 oz. Willamette (5% AA, 60 min.) .5 oz. Perle (8% AA, 20 min.) 1 oz. Fuggles (4.75% AA, 2 min.)
Yeast:	I use White Labs 002 English Ale in a half gallon jug starter Made 2-3 days ahead of brewing.
Log:	Fement around 68 degrees in primary for 10 days then rack to secondary for two weeks to clear.
Carbonation:	Bottle with 3/4 cup priming sugar and condition for two weeks.
Tasting:	I have made this beer several times and has been givin great reviews by friends and family.

Recipe posted 02/19/11.