Pb stout

Brewer: Jason Durso
Batch Size: 2.50 gal	Style: Oatmeal Stout (13C)
Boil Size: 4.59 gal	Style Guide: BJCP 2008
Color: 30.2 SRM	Equipment: My keg and cooler
Bitterness: 27.3 IBUs	Boil Time: 60 min
Est OG: 1.059 (14.5° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.015 SG (3.9° P)	Fermentation: Ale, Single Stage
ABV: 5.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.61 gal	Distilled Water	Water	1
2.20 gal	Black Malty	Water	2
2.60 ml	Lactic Acid (Mash 60 min)	Misc	3
0.70 g	Calcium Chloride (Mash 60 min)	Misc	4
0.60 g	Baking Soda (Mash 60 min)	Misc	5
0.50 g	Pickling Lime (Mash 0 min)	Misc	6
0.40 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	7
0.20 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	8
6.96 oz	Rice Hulls (0.0 SRM)	Adjunct	9
3 lbs 15.04 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	10
11.04 oz	Oats, Flaked (1.0 SRM)	Grain	11
8.00 oz	Carapils (Briess) (1.5 SRM)	Grain	12
4.00 oz	Chocolate Malt (Bairds) (500.0 SRM)	Grain	13
3.04 oz	Roasted Barley (Bairds) (600.0 SRM)	Grain	14
0.50 oz	Northern Brewer [8.5%] - Boil 60 min	Hops	15
1.10 g	Calcium Chloride (Boil 60 min)	Misc	16
0.60 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	17
0.30 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	18
0.50	Whirlfloc Tablet (Boil 15 min)	Misc	19
2.00 lbs	PB2 (Boil 0 min)	Misc	20
1.0 pkgs	House Yeast 1056 slurry ( #)	Yeast	21
2.50 oz	cacao nibs (Secondary 0 min)	Misc	22

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