Raspberry Oatmeal Stout

A malty, rich oatmeal stout base is intended to balance some of the drying/acidifying effects of canned Oregon brand raspberries to the secondary fermentor.

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	Raspberry Oatmeal Stout		Style:	Oatmeal Stout
Type:	All grain		Size:	11 gallons
Color:	218 HCU		Bitterness:	32 IBU
OG:	1.055		FG:	1.012
Alcohol:	5.6% v/v (4.4% w/w)
Water:	Visalia, CA tap water for the mash; reverse osmosis water for the sparge. No mineral additions necessary.
Grain:	14 lb. 10.75 oz. American 2-row 2 lb. American crystal 40L 2 lb. British crystal 135-165L 2 lb. British chocolate 2 lb. Roasted barley 1 lb. 5.25 oz. Flaked oats 1 lb. 5.25 oz. Flaked barley 1 lb. 5.25 oz. Belgian biscuit
Mash:	65% efficiency
	Mash at 156-158*F for 60 minutes, 5 minute mashout at 169*F.
Boil:	60 minutes	SG 1.047	13 gallons
	1 whirlfloc tablet and 1 tsp yeast nutrient added 15 minutes prior to flameout.
Hops:	1.25 oz. Galena (11% AA, 60 min.)
Yeast:	WLP007 Dry English Ale Yeast, 2-stage 2-pint starter (total starter volume of 0.5 gallons).
Log:	Add 2 (sanitized!) cans of Oregon brand raspberries in light syrup to each secondary fermentor in a hop sack. Allow all fermentation activity to subside and rack to serving kegs after approximately 1-2 weeks.

Recipe posted 01/07/16.