Thought I'd share this. I will be brewing it in about a month. Any comments or suggestions are welcome! Should I add some nutmeg or cinnamon?

Back in the 1980’s actor Wilford Brimley did a lot of ads for Quaker oatmeal. He also played the grandfather in a house full of grandkids on an NBC television show, appropriately titled Our House.

He has always played cranky, cantankerous old men. And it always seemed to me that he, like W.C. Fields, would be irritated with kids. Any kids. So, this recipe is an homage to Wilford. It combines milk stout and oatmeal stout elements. I've always pictured him walking around a house full of kids barking out, "You kids shut the hell up and eat your damned oatmeal, ya damn kids!"

Breakfast of Champions, dammit!
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Damned Kids Sweet Oatmeal Stout
Recipe Ó 2005 by Mark Pannell

OG: 1.071
FG: 1.012
ABV = 7.8%
IBU = 28.6
SRM= 48.1

Grains:
9 lbs. Maris Otter British 2-row (3.0-L)
2.5 lb. flaked oats (2.0-L )
3/4 lb. roasted barley (474-L )
1/2 lb. U.S Crystal malt, (90-L)
4 oz. Belgian chocolate malt, 2-row (425-L )

Bittering hops:
.5 oz. Columbus [14.0% AAU] (60 mins.)

Flavoring hops:
.25 oz. Perle [6.0% AAU] (30 mins.)

Fining agent:
Irish Moss (15 mins.)

Misc. Flavorings:
1/2 lb. dextrose powder (20 mins.)

Yeast:
White Labs WLP004 Irish Ale Yeast

Primary: 5 days at 68o F

Secondary: 14 days at 68o F

Total boil: 60 minutes


Heat 3.8 gallons of water to ~137oF. Mash grains at ~122o F for 30 minutes. Add boiling water to raise temperature to 154oF and mash for 60 minutes (~5.4 gallons). Recirculate until clear, ~20 minutes.
Sparge with ~7gallons of 170o F water. Add hops, dextrose powder and Irish moss to schedule above. Cool wort to ~70o F and pitch yeast. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
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