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Mash-in with 13 Qt of water at 135°F. Target temp 128°F
22 min protein rest
Add 9 Qt boiling water. Target mash temp 155°F
1 1/4 hr Starch Conversion.
Mash-out to 170°F
Sparge with about 16 Qt water at 170°F
Skim hot break prior to first hop addition
Steep final hops for 5 minutes with heat off before chilling
Ferment at 62-67°F
Dry Hop in secondary, 14 days
Prime with 162 grams priming sugar
O.G. about 1.060
F.G. about 1.014
This turned out as a well-rounded stout, but it lacked the smooth creamyness typical of oatmeal. Next time we'll bump up the oatmeal content and maybe a bit of cara-malt for a bit more sweetness.