Chocolate Oatmeal Stout

Chocolate Oatmeal Stout

Following on the heels of the deliciously successful chocolate stout I made a few months ago (using 7 Bridges' great kit based on Bison Brewing's wonderful beer), Gresham and I brewed 10 gallons of a new recipe we developed: Chocolate Oatmeal Stout. We're looking to slightly increase the body of the first chocolate stout, and give a silkier mouthfeel. So we did our best to develop a well-balanced grain bill, added flaked oats, and mashed at a slightly higher temperature.

Ingredients for 10 U.S. gallons
Target Original Gravity: 1.073
Approximate Final Gravity: 1.017
Brewhouse Efficiency: will figure this out%
Anticipated IBU: 19.9
Anticipated ABV: 7.27%
Wort Boil Time: 60 minutes

Grain:
20 lb Gambrinus Pale Malt 3L
4 lb Munich Malt 10L
1.5 lbs Pale Chocolate Malt 350SRM
1 lb Roasted Barley 300SRM
1 lb Oats, flaked


Hops;
Hardly any! 1.25 oz Pacific Gem pellet hops (15.0% AAU) at the beginning of the boil

Addition:
12 oz Cocoa Powder (Organic, Fair Trade)


Yeast:
At the suggestion of Tim at Seven Bridges, we pitched two different yeasts--one in each carboy:
American Ale (Wyeast #1056).
Irish Ale (Wyeast #1084)
Started two starters back on 2/3/11.

Directions and brewing notes:
single mash: 7 gallons water @150F x 40 mins., then added 1 gallon 190F water to raise temp to 165F

Sparging:
Hybrid sparge technique:

1. Vorlauf, and then add 2.5 gallons 170F water
2. Stir and rest 10 mins
3. Drain into boil pot
   
4. Repeat steps 1-3 above

Bring wort to boil: Add 1.25 oz Pacific Gem pellet hops (15.0% AAU) at the beginning of the boil. Boil for 20 mins., add 12 oz Cocoa Powder, boil 10 mins. Add .5 tsp Irish Moss, boil 20 mins. Cool wort and pitch at 72F. Hold at 68F for 4 days, then to 63F for 3 weeks.

OG: 1.0725