Doug Boyd’s Oatmeal Stout 12/17/2008

Extract w/ specialty grains
SG: 1.045
FG: 1.015
Boil:  60 min
Primary Fermentation:         7 days
Secondary Fermentation:  10 days

8 lbs   Liquid Malt Extract (Dark)
1/2 lb Chocolate Malt
1/2 lb Black Patent Malt
1/2 lb Roasted Barley (unmalted)

1 lb Rolled Oats
3 oz  Fuggles hops (pellet)
White Labs WLP004 Irish Ale Yeast in a 1 quart starter (or Wyeast 1084)
3/4 cup priming sugar (or 1¼ cups Dry Malt Extract)

Heat 2 gallons of water to 150 degrees.  Steep grains in a grain bag for 45 minutes.  When done pour 2 quarts hot sparge water over the bag then discard.  Add liquid malt extract and another 2 gallons of water to brew pot to give you around a 4 gallon boil and bring to a slow boil for 60 minutes. Add 1 oz hops at the beginning of the boil, 1 oz with 45 minutes left, 1/2 oz with 30 minutes left and 1/2 oz with 15 minutes left.
Add water to bring volume to 5 gallons.

Chill wort to 75 - 80 degrees. 

Move to fermenter and pitch yeast.  Shake vigorously to aerate.