Rotund Breakfast Stout

Above is the label for my Rotund Breakfast Stout.  This is an original creation and my first all-grain homebrewed bier.  This is an excellent session bier, and a fine example that shows off the versatility of the Oatmeal Stout style.

Here's the Recipe

5# Marris Otter

.8# Quaker Whole Oats, toasted to the color of Caramel 60 malt

.625# American Chocolate Malt

.5# British Roasted Barley

.5# Caramel 60

.5# Carmel 120

Mash at 155 degrees F. 

1.2 oz Kent Golding hops boiled for 72 mins.

Pitch 1 packet Safale S-04

IBUs 26

SRM 40

S.G. 1.039

F.G. 1.015

ABV 3.3%

Fermentation of this low alc. bier only took about 4 days.  My final gravity finished a little high, but I'm hoping it'll drop a couple of points in the secondary.  This is the clearest bier I've brewed thus far, the yeast accounts for that.  The Hydrometer sample tasted great, lots of roasted coffee flavors!