Oatmeal Stout

10 gallons
O.G. 1.065

19# Hugh Baird 2-row malt
1# Munton 55L crystal malt
1# Munton chocolate malt
1/2# Briess roasted barley malt
1# flaked oats
2 licorice sticks

21 HBU Bullion hops (boil 90 minutes)

2 tsp. Irish Moss (boil 15 minutes)
2 Tbsp. Yeast Energizer
2 packages Wyeast 1098 British

Mash 90 minutes at 152F with 1.3 quart of water to each pound of grain. Sparge at 170F for 1 hour. Add first addition of hops after hot break and start 90 minute boil from there. Chill wort to 60F, add yeast and ferment at 65F. Age 2 month in kegs.