Oatmeal Stout
"Feed Sack Stout"

8.00 lb Weyermann Light Munich Malt (grain)
2.00 lb Briess Caramel Malt (60L) (grain)
1.00 lb Briess Chocolate Malt (grain)
1.00 lb Quick Oats - toasted in oven (adjunct grain)
0.25 lb Weyermann Roasted Barley (adjunct grain)

1.50 oz Willamette (4.8% AA - 7.2 AAU)(~40 min @ 1.025 wort)

White Labs "English Ale Yeast" WLP002
Best Before: Nov-13-11
Lot Number: 1002IEBCHEA1

5.5 gal
OG: 1.056
FG: 1.020 (4.9% ABV)

1700: Heated up lauter / mash tun with 130G faucet water. Heated up 3.8 gal of mash water to 171F.
1730: Started mash. 3.8 Gallons of water, 12.25 lbs of grain. 155F Mash temp.
1830: Temperature 154F.
1900: Temperature 153F. Took of 6qt of mash to boil for mash out.
1910: Added decoction to mash tun for mashout. Temperature 166F. (Was shooting for 168F)
1930: Started first running.
1935: First running complete and on stove.
1940: Started second running.
1945: Second running complete
2010: Added hops to second running. 1.5oz Willamete @ 1.027
2025: Started cooling first pot.
2045: Placed first post in bucket @ 78F. Pitched yeast.
2050: Removed hops. Started cooling secnod pot.
2110: Moved second pot into bucket.

Both pots of wort filled bucket (not carboy this time) to 5.5 gal. Took specific gravity.
SG at 5.5 gal: 1.056

Added 0.0 gal of Water
SG at 5.50 gal: 1.056

Pitched yeast (78 F) before second pot was added to bucket.

Color +40 SRM. Black. No light shines through.

Temperature at 0530 is 73F.
Fermentation steady but slow. (Started in the middle of the night)
Sparse tan foam at surface of wort.
Aroma is fresh baked chocolate brownies.

Moved from fermentation bucket to glass carboy
Temperature at 1730 is 73F.
Fermentation very active.
Thin tan foam at surface of wort.
Aroma is chocolate with hints of roasted coffee and carmel.

Temperature at 1730 is 70F.
Fermentation very active.
No foam at surface.
Aroma is roasted and fruity.

Moved to second carboy to harvest yeast.
SG 1.020
Temperature at 1730 is 70F.
Fermentation very low.
Aroma is not available.

Moved to Keg.
SG 1.020 - ~4.9% ABV
Uncarbonated flavor and aroma is roasted with a slight caramel sweetness.
Hop bitterness pairs well with the roasted falvors and comes up on the after taste.
Color is black. Foam is dark tan.

Carbonation still building
Sweet thick, coffee chocolate aroma.