Stone Brewing Co.’s 12th Anniversary Bitter Chocolate Oatmeal Stout clone

Stone Brewing Company: 12^th Anniversary Bitter Chocolate Oatmeal Stout clone

(5 gallons/19 L, all-grain)
OG = 1.094   FG = 1.022
IBU = 45   SRM = 42   ABV = 10.3%

Ingredients
15 lbs. (6.8 kg) 2-row malt
0.75 lb. (0.34 kg) Carapils® malt
0.75 lb. (0.34 kg) crystal malt (15 °L)
2 lbs. (0.91 kg) flaked oats
1 lb. (0.45 kg) chocolate malt
0.25 lb. (113 g) roasted barley
0.25 lb. (113 g) black malt
2 AAU Willamette hops (60 min.) (0.4 oz./11 g at 5% alpha acids)
2 AAU Ahtanum™ hops (60 min.) (0.4 oz./11 g at 5% alpha acids)
4 AAU Galena hops (60 min.) (0.33 oz./9.4 g at 12% alpha acids)
6.5 AAU Summit™ hops (60 min.) (0.38 oz./11 g at 17% alpha acids)
3.25 oz. (92 g) cocoa powder (15 min.)
White Labs WLP002 (English Ale) or
Wyeast 1968 (London ESB Ale) yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
This is a single infusion mash. Mash in 25 qts. (23.7 L) of strike water at 150 °F (66 °C) for 45 minutes then begin the lauter process. Sparge to collect about 7 gallons (26.5 L) wort. Boil for 90 minutes, adding hops, and cocoa at times indicated in the ingredient list. Once the boil is complete, Cool, aerate, and pitch yeast. Ferment at 66 °F (19 °C). After fermentation is complete, bottle or keg as usual.

Partial mash option:
Reduce the 2-row, Carapils® and crystal malts in the all-grain recipe to 2 lbs. (0.91 kg) 2-row malt, 0.5 lb. (0.23 kg) Carapils® malt, and 0.5 lb. (0.23 kg) crystal malt (15 °L). Also add 2 lbs. (0.91 kg) light dried malt extract and 6.6 lbs. (3 kg) light liquid malt extract. Mash the crushed grains at 150 °F (66 °C) for 45 minutes in 9 qts. (8.5 L) of water. Add water to make 3 gallons (11 L) of wort, add dried malt extract and bring to a boil. Boil for 60 minutes, adding the liquid malt extract with 15 minutes remaining, and other ingredients as indicated. Follow the remaining portion of the all-grain recipe.