Eat Your Oatmeal Stout

Brewer:	St. Arnold		Email:	aarnold44@excite.com
Beer:	Eat Your Oatmeal Stout		Style:	Oatmeal Stout
Type:	All grain		Size:	5.25 gallons
Color:	101 HCU (~35 SRM)		Bitterness:	35 IBU
OG:	1.052		FG:	1.015
Alcohol:	4.8% v/v (3.8% w/w)
Grain:	7 lb. British pale (Marris Otter) 4 oz. Dextrine malt (Cara-Pils) 4 oz. British crystal 50-60L 8 oz. British chocolate 4 oz. British black patent 4 oz. Roasted barley 1 lb. Rolled oats
Mash:	79% efficiency
	Multi-step infusion Dough in 9.5 qt of 122° to get strike temp of 115° for beta glucanase rest for 30 min Infuse 8 qts boiling water to get temp of 155° for conversion rest for 60 min. Sparge with 170° to get 6.25 wort.
Boil:	60 minutes	SG 1.044	6.25 gallons
Hops:	.5 oz. Target (10.9% AA, 60 min.) .25 oz. Fuggles (4.5% AA, 30 min.) .25 oz. Kent Goldings (5.9% AA, 30 min.) .5 oz. Fuggles (4.5% AA, 15 min.) .5 oz. Kent Goldings (5.9% AA, 15 min.)
Yeast:	WL023 Burton Ale stepped up to a 1 pint starter.
Log:	Pitched yeast at 75°. Ferment at 68° for 5 days - rack to secondary. Secondary fermentation at 68° for 7 days.
Carbonation:	2.3 volumes	Corn Sugar: 3.86 oz. for 5 gallons @ 68°F
Tasting:	Nice roastiness flavor/aroma from the dark malts, great head retention. The oats give it a nice smooth creaminess.

Recipe posted 08/31/02.