Flying Camel Oatmeal Stout

All-Grain - Flying Camel Oatmeal Stout
Recipe Type: All Grain
Yeast: Wyeast 1084
Yeast Starter: Yes
Additional Yeast or Yeast Starter: Starter
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.014
IBU: 16
Boiling Time (Minutes): 75
Color: 43
Primary Fermentation (# of Days & Temp): 7 days, 68 deg
Secondary Fermentation (# of Days & Temp): 14 days, 68 deg
Tasting Notes: Mine isn't ready yet



5 lbs. American 2-Row Pale
2 lbs. Munich Malt
1 lbs. CaraPils
1 lbs. Rolled Oats
12 oz. Crystal 40
8 oz. Chocolate Malt
8 oz. Roasted Barley

1 oz. Fuggles Hops

Wyeast 1084 Irish Ale Yeast

Irish Moss

Mash with 3.5 gallons at 152 degrees for 60 minutes.
Sparge with 5 gallons at 170 degrees.
Boil hops 60-75 minutes and continue to boil down to target volume, 5.5 gallons.
Chill to 75 and add to Primary container.
Aerate and pitch the yeast starter.
1 week Primary
2 weeks Secondary
3-4 weeks bottle conditioning.

Sounds good, Might have to be my first all grain attempt.... Just in time for the holidays too ;0)

Just bottled this recipe. The gravity sample was good. I can't wait till it is done conditioning!

Update: I have been drinking this for a while now, and it's delicious! It is medium bodied, not too heavy at all. The flavors I get are the typical coffee, mocha flavors up front but it has a finish that reminds me of chocolate covered cherries. It has a nice creamy mouthfeel, which I was expecting. The only thing I am dissappointed with is the carbonation. I cold crashed in the carboy and then bottled it. I've read differing oppinions on the outcome and my experience is that it didn't carb like I hoped it would. Its not flat but not quite enough to give it a nice thick head. However, everyone that has tried it has loved it, even some that aren't "beer drinkers."

I will be brewing this again for sure!