Creamy toasty oatmeal stout

This is a third or fourth attempt over about three years at getting the most oatmeal possible in a stout. This time I toasted the oats on a cookie sheet in the oven and put them in a sieve. All water that was added to wort was run through this sieve so there is a lot of good milky creamy stuff so start with.

Brewer:	Greg Kessler		Email:	kessler@ohio.edu
URL:	http://gregling.net
Beer:	Creamy toasty oatmeal stout		Style:	Oatmeal Stout
Type:	Extract w/grain		Size:	5.5 gallons
Color:	167 HCU (~50 SRM)		Bitterness:	42 IBU
OG:	1.064		FG:	-
Alcohol:	-
Grain:	8 oz. American crystal 40L 1 lb. American chocolate 1 lb. American black patent
Boil:	90 minutes	SG 1.118	3 gallons
	7 lb. Light malt extract 8 oz. Brown sugar 1 lb. Molasses
Hops:	2 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.)
Yeast:	Self-cultivated yeast used only for stouts...originally was Doric dry.
Carbonation:	Kegged and force carbonated...With gas at 25 lbs I shake keg for about a minute and it is carbonated the next day.

Recipe posted 11/08/05.