Second try at Toasty Oatmeal Stout (more of an Extra Stout)
---------------
expected stats: OG = 1.1064, FG = 1.020, IBUs = 35, SRM = a lot, ~5.2% abv

Ingredients
12.0 lb Maris Otter
15 oz toasted oats (16 oz pre-toasting)
4 oz Crystal 40L (hopefully this will add a bit more body)
8 oz Crystal 120L
8 oz Chocolate
8 oz Roasted Barley
1 tsp gypsum in mash
0.75 oz EKG 60 mins (5% AA)
0.75 oz Fuggles 60 mins (4% AA)
0.75 oz Hallertauer 60 mins (4% AA)
1 tsp gypsum in boil (entire thing)
1 tsp yeast nutrient (15 mins)
1 tsp Irish moss (15 mins)

(pitch this from a starter)
Wyeast 1084 (Irish Ale)

9/15/06 Popped yeast and made starter
-------------------------------------
- popped yeast at 9 am at work
- used a double starter, one 9/15, one 9/16

9/16/06 Toasted oatmeal
-----------------------
- toasted 8 oz at a time for 10 mins at 300F on a cookie sheet, stirring every 5 mins
- combined all (2 lbs, pre-cooked) and then re-roasted by 3 mins each (of three thirds of the oats)

9/17/06 brew
------------
- mashed in grains with 170F water, temp ~151-2F (a bit high)
- mashed for an hour
- NOTE: didn't use rice hulls.  Runoff was pretty slow, so maybe should use them.
- NOTE: the first time I made this was with 3 oz of 4% AA **LEAF** hops, so
	not sure how this will work out...

9/21/06 racked
--------------
- SG 1.025, which isn't nearly where it needs to be
- it started bubbling again after a 12-24 hours, and there was a small (1/8") head of foam
	on the racked beer for a few days, and it bubbled fairly often
- not sure if there is enough hop bitterness to baance the roastiness; I assume the maltiness
	will subside a little bit
- I guess we'll wait for the yeast to settle out, as it may take some roastiness with it

10/8/06 (?) kegged
------------------
- FG 1.020
- pretty good