Murrieta Oatmeal Stout

Brewer:	Donald Park		Email:	-
Beer:	Murrieta Oatmeal Stout		Style:	Oatmeal Stout
Type:	All grain		Size:	11 gallons
Color:	49 HCU (~22 SRM)		Bitterness:	31 IBU
OG:	1.053		FG:	1.010
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Murrieta CA, municipal water boiled for 20 minutes to remove residual chlorine.
Grain:	12 lb. American 2-row .5 oz. Belgian biscuit 1 lb. Dextrine malt (Cara-Pils) 4 oz. Belgian CaraVienne 10 oz. American chocolate 3 oz. American black patent 6 oz. Roasted barley 1.5 lb. Flaked oats
Mash:	87% efficiency
	Acid Rest - 100°/30" Protein Rest - 122°/30" Starch Conversion - 150°/75" Mash Out - 170°
Boil:	90 minutes	SG 1.048	12 gallons
	.7 lb. Brown sugar 1.4 lb. Molasses
	Brown Sugar = C&H Light Brown Moleasses = Cucamonga Southern Style Light and Sweet Moleasses Pre-boil SG was based on sparged grains only, however, Brown Sugar and Moleasses were added during the sparging process. The resulting pre-boil gravity was 1.074. Post-boil original gravity after compensating to 11 gallons was 1.052 Irish Moss at 15" remaining in boil.
Hops:	2 oz. Cascade (6% AA, 60 min.) 2 oz. Hallertauer (4.25% AA, 45 min.) 1 oz. Saaz (3.75% AA, 15 min.) 1 oz. Saaz (aroma)
Yeast:	White Lab Irish Ale prepared 2.5 days prior to brewing with DME at 1.048 SG.
Log:	Brewing date 3/18/01. 7 gallons water was added to mash tank for 1.75 qt water to 1 lb grain ratio. Required an additional 12 gallons of sparge water. Transferred to secondry at 5 days. Transferred to Kegs at 7 days. Final gravity was 1.009
Carbonation:	2.0 volumes	Keg: 9.0 psi @ 45°F

Recipe posted 03/18/01.