OATMEAL STOUT
 
For 10 Gallons (37.85 L)
 
18.0 lb (8.16 kg) British pale malt  ******(Think I would sub American 2-row)
2.0 lb (0.9 kg) flaked oats
1.5 lb (0.68 kg) Victory malt
1.0 lb (0.45 kg) black barley malt
12.0 oz (340 g) chocolate malt
12.0 oz (340 g) pale chocolate malt
1.0 lb (0.45 kg) 80 L crystal malt
0.2 oz (5.7 g) brewers licorice (in boil, 60 min)
3.6 oz (102 g) East Kent Golding pellet hops, 4.95% a.a. (60 min)
2.0 L White Labs WLP 002 ale yeast starter
1 tsp yeast energizer
 
SPECIFICATIONS
Original Gravity: 1.06
Final Gravity: 1.018
ABV: 5.51%
IBU: 35
SRM: 33.5
 
DIRECTIONS
Mash grains at 154° F (68° C) for 90 minutes. For oats: Spread oats out on cookie sheets. Sprinkle oats with water, turning to lightly saturate. Bake for 15-20 minutes at 300° F, turning and mixing midway through. Allow oats to sit in brown paper bag or empty cereal box for 1-2 weeks so volatile/bitter flavors smooth out.
Primary fermentation for 14 days at 65° F (18° C).