Black_Flag-OatStout-II@@&cB_AzT?<#StoutOatmeal Stoutz??G?M?33S@@AHB BBDark amber to black.Similar to sweet stout, oatmeal adds body-flavor.Moderate Hopping rate.Diacetyl medium to none.Samuel Smith's Oatmeal Stout, Young's Oatmeal Stout, Anerson Valley Barney Flat's Oatmeal StouCGoldings - E.K.@P@AA8B4BMild, slightly flowery.EnglandEnglish Ales. Bitters, India Pale Ales, Porters.English Fuggle, B.C. Goldings, Willamette. Aff@?<lAFuggle Fuggle@0@AAB BMild.EnglandEnglish Ales. Bitters, India Pale Ales, Porters, StoutsDomestic Fuggle, Styrian Goldings, Willamette.A33@L>l?Pale Malt(2-row) -Paulsow)PaulsGreat Britainum/݄?@@@BB̬?All English Ales.Workhorse of British Brewing. Infusion Mash.2BnwBnwB@{qBFlaked OatsGrain Millers, Inc.AmericaX9? @@ABelgian White Ale(wit), other specialty beers.ӎBӋB?@Honey Maltney MaltCanada ׃?A@ AׁB}B@?&3G@Cara-Pils Dextrine MaltverywhereX9?@@AIn light-colored beers to give additional body.Adds richness without color.ӎBӋB?y@CarafaCarafaGermany ׃?C@ AׁB}B?@Special B Malt B MaltBelgian ׃?B@AׁB}B?@Roasted BarleyMaltey MaltBelgium ׃?D@@ׁB}B>&3?Black Barley Maltley MaltAmericat?D@@iBcB>! o?Wyeast Yeast NutrientGBYeast Nutrient1/8 tsp propigation, 1/4 tsp per 5 gallon batch>ABarris Otter Pale.2nd place MCAB4Chris "Pacman" IngermannŇ?Y?G? @D@@@)\>)\>)\>*B*A 1.) 4g tap + 169 => strike. 2.) 2:30 168 mashin 3.) 2:42 152 pH => 5.3 4.) 3:43 150 5.) 4:00 Mashout 6.) 4:30 recirc 4 qts 7.) 4:35 sparge with 3.25g 8.) collected 7.25g @ 11.9(r) => 1.046 * 9.) 7:10 first hops (60 min) boiled about 15 min before first hops. 10.) ended up with 5.25g @ 15.5(r) => 1.061.3.5g of sparge water. * 8.) 1:40 7.75g collected with a gravity of 11.5(r) => 1.044 9.) Added 1/8 tsp of yeast nutrient to the boil** 10.) I had 6.1g Post boil and ended up with 5.5g in the fermentor at 52. I left ~1 qt in the kettle and added 1 qrt to the yeast starter to get it going. 11.) OG ended up being 14.2(r) => 1.055..6g at 11.2(r) => 1.043 grainbed temp was 154 at end of sparge. 8.) 6.25g at the end of the boil. 6.1g collected in carboy. gravity is 13.5(r) => 1.053. 1.) Hit with 60s of O2 and pitched yeast before I went to bed. Left in garage. 2.) 02-26-02 Morning: temp was 61. Brought into house. Evening: temp 66 3.) 03-02-02 Gravity 9.9(r) => 1.026. 4.) 03-06-02 Gravity 9.9(r) => 1.026. 5.) 03-20-02 Kegged. Gravity 9.9(r) => 1.026. Shook about 22psi into it and placed in chest freezer at 33 finally fermenting at 56..... We'll see how it turns out..... 1.) 03-20-02 Color is good. Aroma is nice with a bit of roastiness and sweetness to it. Med mouthfeel with a nice slickness to it. Flavor has some sweetness and roast in it. A little bit of lingering roast/coffee flavor. It's a good stout but I'm not sure it's the same as the first batch..... This will get a 3rd place at MCABIV at best. It most likely won't place at all. 2.) 04-17-02 It placed 2nd at MCABIV....ht amber hue to it. Medium body. Good balance with a sligh tilt to the malt side with a nice chocolately flavor and a touch of roast. It's good!!!!* 5.75g at end of boil would be 1.057.e runoff didn't seem dark enough. It was a real dark brown and i was expecting somethin more black. ** Had to boil and extra 4 minutes because I forgot to add the 5 min addition of hops.@@?@:AԾ@R@43???pBpA?>0SaccarificationZ ,?AMashoutR@uP@@P?o7A