Oatmeal Cream Stout

Brewer:	Josh Fontenot		Email:	-
Beer:	Oatmeal Cream Stout		Style:	Oatmeal Stout
Type:	All grain		Size:	11 gallons
Color:	102 HCU (~36 SRM)		Bitterness:	32 IBU
OG:	1.055		FG:	1.014
Alcohol:	5.2% v/v (4.1% w/w)
Grain:	16 lb. American 2-row 8 oz. Roasted barley 2 lb. Flaked oats 1.5 lb. Belgian chocolate 1 lb. American crystal 90L
Mash:	80% efficiency
	Note: If doing protein rest heat water to 127degF and add to grains and allow to rest between 118-122degF for 15-30min. MASH: Heat 7 gallons of water to 175degF to use for the mash. Add heated water to grains and mix well. Temp should rest at 155degF. Allow the mash to rest for 60min. Mash out by heating mash up to 170degF for 5-15min. Drain wort into boiling keg and recirculate as needed to remove loose grains. SPARGE: Sparge grains with 10 gallons of water at 175degF. After approximately 11 gallons are collected in the boiling keg (or when the runoff reaches SG of 1.008-1.012) stop sparge. Proceed to boil.
Boil:	90 minutes	SG 1.050	12 gallons
	Add hops at beginning of 90min boil.
Hops:	3.5 oz. Kent Goldings (5% AA, 90 min.)
Yeast:	White Labs Irish Ale Yeast (WLP004) - 1800ml starter

Recipe posted 08/17/12.