Put all grains together and put in mash tun. pour 4 gallons of hot liquor at 168 F over room temperture grains for a mash temperture of 154 F. Let sit for 1 hour (this is a good time to activate your wyeast smack pack and weigh out hops). When the 1 hour rest is up, recurculate at least 1/2 gallon of wort to set grain bed and to filter out particles of grains. Slowly drain the wort into a 7-10 gallon boil kettle leaving about an inch of wort left over grains. Batch sparge with 4 more gallons of hot liqour at 175F and let sit for 30-45 minutes. Recurculate again and slowly drain into boil kettle with the other wort. start boiling and always keep a spray bottle filled with water to prevent boil overs. set timer for 1 hour. add 1/2 ounce of Millenium hops (for bittering) with 60 minutes left in the boil. For the next hop addition, add 1/4 ounce of Mt Rainer hops with 15 minutes left in the boil into the kettle. For the final addition, add 1 ounce of Cascade hops with 8 minutes left in the boil. Cool down as fast as possible using a wort chiller or by putting the whole kettle in an ice bath. Make sure everything that touches the wort is sanitized well. Carefully pour the wort into a 5-6 gallon sanitized carboy. pitch activated wyeast smack pack (American Ale II Activator Wyeast ACT1272- 4.25 oz.) into the carboy. Let the beer ferment for a week, then siphon off to secondary. If you would like to, dry hop with cascade hops. Let the beer ferment in the secondary for 2 more weeks. Add 4oz of table sugar to bottling bucket, then siphon beer into bottling bucket. Bottle beer and let condition. when pouring, make sure to not pour out the last bit of beer, because this will usualy contain a yeasty sediment.


Note:
To roast oats, put in toaster at 300 F until they smell like cookies or about an hour