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Stumpy & Nubb Oatmeal Stout v.2.0 OG = 1.084 FG = 1.020 Primary took 4 days, done 11/1/17. Cold crashed 11/1. Racked 11/3. Kegged 11/6. Ingredients 14.0 lb Brit Maris Otter *(Pale Malt (2 Row) 12.00 oz Roasted Barley 10.00 oz Caramel/Crystal Malt - 40L 10.00 oz Caramel/Crystal Malt - 80L 16.00 oz British Pale Chocolate Malt 12.0 oz Flaked Oats 12.0 oz Belgian Kiln Amber Biscuit Malt 2.0 oz Pellet East Kent Goldings - Boil 60 min 0.50 tsp Irish Moss (Boil 20 min) 0.50 tsp Optional: Yeast Nutrient (Boil 20 min) 1 can Imperial AO 7 Flagship 8.0 oz Rice Hulls. ½ to 1 oz. Optional: Szaaz hops in the last 5-6 minutes of the boil. - Mash and sparge in two batches if needed. It’s a big grain bill. Hop Notes: This Version 2.0: I added ½ oz Szaaz (3.0% alpha) in last 5-6 minutes of the boil to try getting more hop aroma. Based on my tastings, I think a full ounce of Szaaz would be a nice option. I did not start the yeast nutrient separately, I just pitched to the carboy. I made this brew twice - with 6.1 alpha East kent leaf, and with 5.0% alpha pellets with little taste difference. I also did the demo brew using ½ oz Columbus 15% alpha hops and ½ oz Willamette 3.6% alpha hops in last 5-8 minutes of the boil – and it turned out to my liking as well (just slightly more hop aroma). Bitterness did not change as far as I could taste. Primary done in 5 days. Secondary done in 7 days. Your mileage may vary. OG = 1.085. FG about 1.022 Cold crashed at 36 degrees in fridge and kept in carboy over 2 weeks, then kegged.