Creamy Oatmeal Stout

This is a fantastic brew satisfying like a stout should be, but creamy enough for the delicate palate. A good one to try for dark beer newbys..

Brewer:	Joe M.		Email:	morrison734@yahoo.com
Beer:	Creamy Oatmeal Stout		Style:	Oatmeal Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	223 HCU		Bitterness:	20 IBU
OG:	1.059		FG:	1.026
Alcohol:	4.3% v/v (3.3% w/w)
Water:	Gypsum (calcium sulfate) may be added to the water during the boil if you have soft water.
Grain:	1 lb. American crystal 120L 1 lb. American chocolate 1 lb. Roasted barley 1 lb. Flaked oats
Steep:	Steep all four pounds of grain in a muslin bag @160 F. Hold for 10 minutes. Remove grain bag from wert.
Boil:	60 minutes	SG 1.098	3 gallons
	3 lb. Dark malt extract 3 lb. Light dry malt extract
	After steeping sg's add extracts and boil as normal paying attention to hop schedule. After boil pour into primary holding back as much trub as possible. Add sufficient enough water to bring to 5-5.25 gallons.
Hops:	1 oz. Cascade (6% AA, 60 min.) .5 oz. Willamette (5% AA, 30 min.) .5 oz. Willamette (5% AA, 15 min.)
Yeast:	I used WLP002 English Ale Yeast. If satisfactory attenuation has not been achieved after 10 days Nottingham or a similar dry yeast may be added to complete fermentation.
Log:	Primary 10-14 days Secondary 7-14 days Prime the usual way with corn sugar and bottle. Allow bottles to condition for at least 4 weeks.
Carbonation:	conventional methods.
Tasting:	This stout had a wonderful flavor and aroma after a month in the bottle. I let a dozen or so age almost 10 months.......Wow so smooth creamy and satisfying absolutely delicious. Hope I can save a few to try after that 1 year mark.

Recipe posted 07/16/07.