Ninkasi Oatis Oatmeal Stout Clone

This is a single step infusion mash. Mix the crushed grains with 5.5 gallons (21 L) of water at 163 °F (73 °C), stabilizing at 152 °F (67 °C) for 60 minutes until conversion is complete. Raise the temperature of the mash to 168 °F (76 °C) with approximately 3.1 gallons (11.7 L) of 200 °F (93 °C) water, and then collect 7 gallons (26.5 L) of wort to begin your 60-minute boil. Add hops and Irish moss at times indicated. At the end of the boil there should be 5.5 gallons (21 L) wort left in your kettle. Chill the wort rapidly and pitch the yeast when the temperature is less than 75 °F (24 °C), and allow to cool to 68 °F (20 °C) for fermenting. Add the 2 vanilla beans to the fermenter after slicing one side of the bean open to expose the inside of the vanilla bean. When fermentation is complete, do a 3-day diacetyl rest, and then bottle or keg. Carbonate to approximately 2 to 2.5 volumes.