JUNG'S OATMEAL STOUT (3 gallons)

Mash:
   6.75 lb American two-row malt
   1.25 lb CaraMunich malt
   1 lb Roasted barley
   1 lb Flaked barley
   12 oz Black patent malt
   1 lb Flaked oats
   Burton salts

Boil:
   4 oz Molasses             (60 min)
   1 oz Chinook hops         (60 min)
   1 oz Kent golding hops    (60 min)

Wyeast British ale

Original specific gravity: 1.060
Final specific gravity: 1.012
Primary fermentation: 3 days at room temp in plastic
Secondary fermentation: 8 days at room temp in glass

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