Oatmeal Porter - All Grain Version

Makes 5 Gallons

Malts:
     10.0 lbs Pale High Color Malt
     0.75 lbs Golden Naked Oats
     0.75 lbs Pale Chocolate Malt
     0.75 lbs Carastan Malt
     0.50 lbs Roasted Barley
     0.25 lbs Black Malt

Hops:
     1.00 oz. Willamette hops (boil 60 minutes)
     1.00 oz. Willamette hops (boil 15 minutes)
     0.50 tsp Irish Moss (boil 15 minutes)

Yeast:
     Imperial A10 Darkness Yeast (62°-72°F), Dry Yeast Alternative - Lalbrew Windsor (59°-72°F)

Step by Step:
     Mash at 155° for 45-60 minutes. Raise temperature of mash to 165°, (called mash-out temperature) then run off 6.5 gallons of wort to being your 60 minute boil. When wort comes to a boil add 1.00 oz. Willamette hops and boil for 60 minutes. With 15 minutes remaining add 1.00 oz. Willamette hops and 0.50 tsp Irish Moss. Cool your wort, transfer to your fermenter, and pitch your yeast when the temperature of the wort is less than 70° and begin fermenting. After 7 days check the specific gravity of your beer. When final gravity is reached bottle or keg as desired.

OG: 1.056
FG: 1.014
ABV: 5.4%
IBUs: 35
SRM: 34