Kadipa's Irish Oatmeal Stout II (Adjusted)

I created this recipe using a calculator. I like a creamier stout and my wife wanted to add more complexity with the molasses and maple syrup. We'll see, "PROST".

Brewer:	Kadipa		Email:	kadipa@yahoo.com
Beer:	Kadipa's Irish Oatmeal Stout II (Adjusted)		Style:	Oatmeal Stout
Type:	All grain		Size:	10.5 gallons
Color:	119 HCU (~40 SRM)		Bitterness:	45 IBU
OG:	1.079		FG:	1.011
Alcohol:	8.8% v/v (6.9% w/w)
Water:	I use an inline refrigerator filter for the water. It removes chlorine as well as sediment.
Grain:	11 lb. American 2-row 4 lb. American Vienna 3 lb. American Munich 1 lb. American crystal 90L 3 lb. Dextrine malt (Cara-Pils) 8 oz. Belgian Special B 1.5 lb. British chocolate 8 oz. British black patent 2 lb. Flaked oats
Mash:	86% efficiency
	Run wort through the grains 2 more times after the initial mash for maximum sugar extraction. Watch the temperature closely.
Boil:	minutes	SG 1.064	13 gallons
	4 oz. Maple syrup 12 oz. Molasses
	Add Irish moss at the final boil
Hops:	2 oz. Fuggles (4.75% AA, 60 min.) 2 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 15 min.) 0.5 oz. Northern Brewer (8.5% AA, 15 min.)
Yeast:	WY Irish Ale
Carbonation:	28 psi for 36 hours, then lower to 20 psi
Tasting:	This is the blackest Stout that I've ever had. The after taste has a slight hint of maple. GREAT stuff for stout lovers!!!

Recipe posted 07/22/07.