Oatmeal Porter - Extract Version

Makes 5 Gallons

Malts & Extracts:
     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
     6.6 lbs Pale Ale Liquid Malt Extract (LME)

Hops:
     1.00 oz. Willamette hops (boil 60 minutes)
     1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
     1.00 oz. Willamette hops (boil 15 minutes)

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

Step by Step:
     Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 cup of the liquid malt extract, stirring to dissolve. Return to a boil, then add 1.0 oz. Willamette hops and boil for 60 minutes. With 15 minutes remaining in the boil add 1.0 oz. Willamette hops and .5 tsp Irish Moss.
     At the end of the boil turn off the heat, add the remainder of the liquid malt extract. Strain the hot wort into a fermenter filled with 2 gallons of cold water and top off to the 5.5 gallon mark. Add yeast when the temperature of your 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