G'S THICK & CREAMY

Brewer:	G MAN		Email:	brewdog57@hotmail.com
Beer:	G'S THICK & CREAMY		Style:	Oatmeal Stout
Type:	Partial mash		Size:	6.25 gallons
Color:	92 HCU (~33 SRM)		Bitterness:	31 IBU
OG:	1.068		FG:	1.018
Alcohol:	6.4% v/v (5.1% w/w)
Water:	FILTERED WATER,GYPSUM,IRISH MOSS
Grain:	4 lb. American 2-row 7 oz. American chocolate 7 oz. Roasted barley 8 oz. Flaked oats 2 oz. Belgian Special B
Mash:	80% efficiency
	MASH WITH 6 QTS WATER @ 125° FOR 10 MIN. RAISE TO 155° FOR 50 MIN. MASH OUT @ 170° SPARGE WITH ENOUGH WATER @ 175° TO MAKE 4.5 GAL. WORT
Boil:	60 minutes	SG 1.094	4.5 gallons
	4 lb. Light dry malt extract 2 lb. Dark dry malt extract 6 oz. Lactose
	ADD 1 TSP.GYPSUM AT BOIL ADD 1 TSP.MOSS 15 MIN. BOIL ADD 6 OZ.LACTOSTE 2 MIN. BOIL
Hops:	1.75 oz. Northern Brewer (8.6% AA, 60 min.)
Yeast:	WYEAST 1056 AMERICAN (USE A STARTER)
Log:	HOLD AT LOWER END OF YEAST TEMP.(60-62) ADD 6OZ. LACTOSE AT TIME OF BOTTLING
Carbonation:	2.2 volumes	Corn Sugar: 4.08 oz. for 6.1 gallons @ 62°F

Recipe posted 02/25/99.