Lucky 7's Stout

In honor of 07-07-07. Yes I started this batch at 07:07 AM. I guess I am some kind of whack job. As you can tell I am partial to the number 7.

Brewer:	magnumice77		Email:	magnumice77@hotmail.com
Beer:	Lucky 7's Stout		Style:	Oatmeal Stout
Type:	Extract w/grain		Size:	5.25 gallons
Color:	104 HCU (~36 SRM)		Bitterness:	30 IBU
OG:	1.075		FG:	1.008
Alcohol:	8.7% v/v (6.8% w/w)
Water:	House tap water for the boil. Public artesian well water for everything else.
Grain:	1 lb. American victory 8 oz. British chocolate 1 lb. 8 oz. Rolled oats
Steep:	Roasted the rolled oats at 450F for 1 hour turning them every 15 minutes. Placed them with the other grains into 1 1/2 gallons cold water. Take to 104F then to 122F then to 136F then to 152F. Keep at 152 for 45 minutes then to 177F. Rinsed and re-rinsed the grains with 1 gallon 170F water.
Boil:	60 minutes	SG 1.132	3 gallons
	6 lb. Dark malt extract 1 lb. Amber dry malt extract 1 lb. Brown sugar 12 oz. Maple syrup
	Irish moss and yeast nutrient at 15 minutes left in boil.
Hops:	1 oz. Perle (8% AA, 60 min.) 1 oz. Perle (8% AA, 45 min.) 1 oz. Tettnanger (4.0% AA, 15 min.)
Yeast:	WLP007 English Dry liquid yeast. (Yes I bought a new vial in honor of this special day) Pitched the yeast direct onto the cooled wort. No starters or yeast farming this time.
Log:	Dumped the wort into the fermenter through a strainer and added chilled artesian well water to bring the volume up to 5.25 gallons. The temperature of the wort came down to 76F with the addition of the chilled water. Used a blow off tube to avoid a sticky mess.
Carbonation:	Will carbonate with 5 ounces corn sugar as soon as it is time.
Tasting:	Will bottle and taste in about 3 weeks. Will update then.

Recipe posted 07/07/07.