Batch 37: Oatmeal Stout

What can I say? I like this basic recipe. Here, I'm getting back to the original attempt, but 10 gallons, and toasting some of the oats. We'll see if it makes a difference (and if I get around to noting it :-)

Recipe

Grain Bill

10 lbs. 7 oz Crisp Maris-Otter
1 lb. Crisp Amber
13 oz. Crisp Brown
1 lb. 7 oz. Hugh-Baird Black
1 lb. 4 oz. toasted flaked oats (25 minutes at 350F)
3 lbs. 4 oz flaked oats

Hops

3 oz. Kent Goldings (4% AA) @70 min
1 oz. Kent Goldings @knockout

Yeast

WLP022 Essex Ale yeast, pitchable tube in 2 qt starter, split between two fermenters.

Mash

Single infusion, 90 minutes at 150F

Vitals

OG: 1.048-1.050
FG:
Calculated IBUs:
Carbonation:

Timeline

Brew day: 8/(14? 15?)/2004

1:20 pm: Mash-in at 150F
2:50 pm: Begin vorlauf and sparge
3:35 pm: Sparge finished, on to boil.
4:05 pm: Boiling!
4:20 pm: Add bittering hops.
5:30 pm: Add aroma hops and kill burners.
5:35 pm: Begin chill/transfer.
5:55 pm: 10-gallon pot transferred.
6:00 pm: Begin transferring 6-gallon pot.
6:15 pm (approx): 6-gallon pot transferred.
6:23 pm: 10g pot -- 1.054, 6g pot 1.042.... Pour liquid back and forth between fermenters to aerate and equalize. Assume OG in 1.048-1.050 range.
6:28 pm: Pitched starter.

8/25: Kegged with 1/3cup corn sugar in each keg.

Tasting notes

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