Oatmeal Stout

OK, just finished up building my first Mash Liquor Tun (MLT), so this will be my first all-grain batch. When making beer from grain, you need to mix water into the grain, and bring it up to a specific temperature which activates enzymes that convert the starches in the grains into the sugar that the yeast will eat. This is commonly done in one of two ways: (1) direct fire, in which the grain and water are put in a pot over a heat source (gas burner or something similar) to maintain the temperature, and (2) some sort of cooler into which the grain and hot water are added, and the lid closed to maintain the temperature. I went with the second option since it is generally cheaper. My first all grain is going to be an oatmeal stout.



Recipe: Yooper's Oatmeal Stout
TYPE: All Grain

Recipe Specifications
Batch Size (fermenter): 5.00 gal
Boil Size: 6.69 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.057 SG
Estimated Color: 35.9 SRM
Estimated IBU: 39.0 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
Amt Name Type %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 63.6 %
1 lbs Oats, Flaked (1.0 SRM) Grain 9.1 %
12.0 oz Victory Malt (25.0 SRM) Grain 6.8 %
10.1 oz Chocolate Malt (200.0 SRM) Grain 5.7 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 4.5 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 4.5 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.5 %
2.1 oz Chocolate Malt (450.0 SRM) Grain 1.2 %
2.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 39.0 IBUs
1.0 pkg British Ale II (Wyeast Labs #1335) [124. Yeast -

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs 0.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 22.45 qt of water at 167.4 F 156.0 F 45 min