1813 Oatmeal Stout

This is a fantastic recipe for a beer a friend and I have brewed twice
before. It comes out very dark and extremely complex with chocolate and
coffee flavors. Due to the extra grains, it has amazing head retention
and body.

Brewer:	Christopher McMath		Email:	mcmath@colorado.edu
Beer:	1813 Oatmeal Stout		Style:	Oatmeal Stout
Type:	All grain		Size:	5.5 gallons
Color:	143 HCU (~45 SRM)		Bitterness:	35 IBU
OG:	1.056		FG:	1.020
Alcohol:	4.7% v/v (3.7% w/w)
Water:	Declorinate 10 gallons of water. Add some gypsum.
Grain:	5 lb. British pale .5 lb. Wheat malt 1 lb. Belgian Munich .5 lb. Dextrine malt (Cara-Pils) 1 lb. British crystal 70-80L .5 lb. British chocolate .12 lb. British black patent .75 lb. Roasted barley .75 lb. Flaked barley 1 lb. Flaked oats .5 lb. toasted pale malt
Mash:	75% efficiency
	Step infusion with rests at 90 for 20 min, 122 for 30 min, 154 for 70 min and mashout at 170 for 20 min. Sparge with 6 gallons of water to collect 6.5-7 gallons of wort.
Boil:	90 minutes	SG 1.048	6.5 gallons
Hops:	1. oz. Fuggles (4.75% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Fuggles (4.75% AA, 30 min.) .5 oz. Kent Goldings (5% AA, 30 min.) 1 oz. Kent Goldings (aroma)
Yeast:	Wyeast #1968 with a 1 qt starter made from 3/4 cup dry malt extract. Add contents of expanded pack and pitch starter at high krusen, about 12 hours.
Log:	Ferment at 65 degrees f for 2 weeks. Add priming sugar and age for one month at least. This beer really improves with age, if you can wait! I plan to bottle half and put half into a party pig that I got for Christmas. Should be interesting.
Carbonation:	Use 1/2 cup/5 gallons. Too much priming sugar makes these beers seem too acidic and hides the hop and malt character.
Tasting:	Haven't tasted this batch yet, but the other two all grain batches were great. Really fullbodied and flavorful. It is roasty with chocolate and coffee flavors, with a generous amount of hop flavor to balance the sweetness provided by the munich and crystal malts. One of the best beers I have ever brewed. UPDATE 3/13/98: This batch turned out even better than the two previous batches. The yeast provides a nice maltiness and the head and body are fantastic. I put half in a party pig and it was really creamy and smooth. Too bad the rest of the people in my homebrew club thought so too, since it is gone. Great beer with flavors of chocolate and coffee with a nice toasty finish. Good hop balance too. Enjoy.

Recipe posted 01/13/98.