Brew Day 11/24 - Honey Chocolate Oat Stout

This is the recipe i came up with to do my stout, i have to be different.. sorry..   hope it turns out well!

Honey Chocolate Oat Stout - American Stout (13E)

Brewer	Brad Smith
Date	03/01/2004

Batch Size	4.938 gal	Boil Size	5.688 gal
Boil Time	60.000 min	Efficiency	72%
OG	1.052	FG	1.012
ABV	5.2%	Bitterness	25.7 IBU (Tinseth)
Color	44.2 srm (Morey)	Calories (per 12 oz.)	172

Fermentables

Total grain: 10.250 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Black (Patent) Malt	Grain	8.000 oz	Yes	No	55%	500.0 srm
Chocolate Malt (US)	Grain	16.000 oz	Yes	No	60%	350.0 srm
Caramel/Crystal Malt - 40L	Grain	8.000 oz	Yes	No	74%	40.0 srm
Oats, Flaked	Grain	8.000 oz	Yes	No	80%	1.0 srm
Honey	Extract	12.000 oz	No	No	75%	1.0 srm
Briess - Munich Malt 10L	Grain	7.000 lb	Yes	No	76%	10.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Goldings, East Kent	5%	1.000 oz	Boil	60.000 min	Pellet	17.7
Saaz (Czech Republic)	4.5%	0.500 oz	Boil	60.000 min	Pellet	8.0

Misc

Name	Type	Use	Amount	Time
pH 5.2 Stabilizer	Water Agent	Mash	2.995 tsp	0.000 s
Bakers's Chocolate	Flavor	Boil	8.000 oz	0.000 s

Yeast

Name	Type	Form	Amount	Stage
WLP039 - Nottingham Ale Yeast	Ale	Liquid	2.367 tbsp	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
Conversion	Infusion	2.589 gal	164.148 F	152.000 F	60.000 min
Batch Sparge	Infusion	4.334 gal	175.452 F	165.200 F	15.000 min

Instructions

1. Add 7.000 lb Pale Malt (2 row) UK, 8.000 oz Black (Patent) Malt, 1.000 lb Chocolate Malt (US), 8.000 oz Caramel/Crystal Malt - 40L, to the mash tun.
2. Bring 2.589 gal water to 164.148 F, 4.334 gal water to 175.452 F, for upcoming infusions.
3. Add 2.589 gal water at 164.148 F to mash to bring it to 152.000 F. Hold for 60.000 min.
4. Add 4.334 gal water at 175.452 F to mash to bring it to 165.200 F. Hold for 15.000 min.
5. Bring the wort to a boil and hold for 60.000 min.
6. Put 1.000 oz Goldings, East Kent into boil for 60.000 min.
7. Stop boiling the wort.
8. You should have 5.003 gal wort post-boil. You anticipate losing 0.000 tsp to trub and chiller loss. The final volume in the primary is 5.003 gal.
9. Cool wort and pitch WLP039 - Nottingham Ale Yeast Ale yeast, to the primary.
10. Let ferment until FG is 1.010.
11. Transfer beer to secondary.