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Chocolate Oatmeal Stout XVIII 
All Grain Recipe
Submitted By: ScottyB-Brewing (Shared)Members can download and share recipes
| Brewer: C Scott Bailey | |
| Batch Size: 5.00 gal | Style: American Stout (20B) |
| Boil Size: 7.38 gal | Style Guide: BJCP 2015 |
| Color: 48.4 SRM | Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) |
| Bitterness: 72.1 IBUs | Boil Time: 60 min |
| Est OG: 1.086 (20.8° P) | Mash Profile: Temperature Mash, 2 Step, Medium Body |
| Est FG: 1.024 SG (6.2° P) | Fermentation: Ale, Single Stage |
| ABV: 8.3% | Taste Rating: 37.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 14 lbs | Pale Malt, Maris Otter (3.0 SRM) | Grain | 1 |
| 2 lbs 10.00 oz | Oats, Flaked (1.0 SRM) | Grain | 2 |
| 1 lbs 4.00 oz | Roasted Barley (300.0 SRM) | Grain | 3 |
| 12.00 oz | Chocolate Malt (350.0 SRM) | Grain | 4 |
| 8.00 oz | Midnight Wheat Malt (550.0 SRM) | Grain | 5 |
| 1.00 oz | Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 60 min | Hops | 6 |
| 1.00 oz | Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 30 min | Hops | 7 |
| 1.00 | Whirlfloc Tablet (Boil 10 min) | Misc | 8 |
| 2.0 pkgs | Edinburgh Ale (White Labs #WLP028) | Yeast | 9 |