Maple Oatmeal Stout

Brewer:	Sam Milligan		Email:	sam_milligan@yahoo.com
Beer:	Maple Oatmeal Stout		Style:	Irish Dry Stout
Type:	Partial mash		Size:	5.5 gallons
Color:	130 HCU (~42 SRM)		Bitterness:	16 IBU
OG:	1.056		FG:	1.008
Alcohol:	6.3% v/v (4.9% w/w)
Water:	Bottled spring water. Added 2 tsp gypsum for the ph.
Grain:	.75 lb. Roasted barley 1 lb. Flaked oats .5 lb. American crystal 120L
Mash:	100% efficiency
	Steep for 45 minutes at 155°. Sparge with .5 gal 180° water.
Boil:	60 minutes	SG 1.124	2.5 gallons
	4 lb. Dark dry malt extract 2 lb. Maple syrup
	Add 2 Whirlfloc tablets (compressed Irish moss) 10 minutes before end of boil
Hops:	1.5 oz. Fuggles (4.75% AA, 45 min.) 1 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	White Labs Irish Ale Yeast WLP004 Added 5 tsp yeast nutrient at racking to encourage secondary fermentation
Log:	Brew date: 4/21/07 The original gravity (OG) on this beer was actually 1.060, but if I try to adjust the OG on the spreadsheet, it recalculates my grain, extract and hop amounts. Fermented for one week and racked on 4/28/07. Gravity at racking: 1.016 Clearing nicely. Added .5 tsp gelatine finings and 5 tsps Amalaze Enzyme powder in .5 cup of water to help clear and reduce haze. Bottled on 5/17/2007. Left it aging longer than intended, but does not seem to have adversely affected the taste.
Carbonation:	Based on taste of of the beer when it is racked for priming, I will either prime it with 3/4 cup of corn sugar or 3/4 cup of maple syrup, if more of a maple flavor is desired. 5/17/07 - primed with 1 cup maple syrup boiled in 1 cup of water to give a bit more pronounced maple flavor
Tasting:	Tasted before pitching yeast; very rich, full flavor. Excellent maple note on the back of the tongue, pleasant amount of bitterness. Tasted at racking - very crisp taste, overtones of chocolate and hints of maple. Tasted at bottling - crisp and satisfying, definite chocolate and some toasted almond undertones, good maple flavor but not overpowering.

Recipe posted 11/02/12.