Oatmeal Stout V3.1

Brewer: Marc Choquette and Andrew Grogan
Batch Size: 12.00 gal	Style: Oatmeal Stout (13C)
Boil Size: 14.69 gal	Style Guide: BJCP 2008
Color: 34.5 SRM	Equipment: Marc's Electric Brewery
Bitterness: 33.6 IBUs	Boil Time: 75 min
Est OG: 1.061 (14.9° P)	Mash Profile: RIMS-HERMS Single Infusion, Full Body
Est FG: 1.021 SG (5.2° P)	Fermentation: Ale, Two Stage
ABV: 5.3%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
17.81 gal	RODI Water	Water	1
5.77 g	Chalk (Mash 60 min)	Misc	2
4.07 g	Baking Soda (Mash 60 min)	Misc	3
3.97 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
2.78 g	Calcium Chloride (Mash 60 min)	Misc	5
16 lbs 8.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	6
3 lbs 8.00 oz	Oats, Flaked (1.0 SRM)	Grain	7
1 lbs 4.00 oz	Chocolate Malt (350.0 SRM)	Grain	8
1 lbs 4.00 oz	Roasted Barley (300.0 SRM)	Grain	9
8.00 oz	Black Magic Wheat (Double Eagle) (550.0 SRM)	Grain	10
8.00 oz	Crystal 120, 2-Row, (Great Western) (120.0 SRM)	Grain	11
3.25 oz	Fuggles [4.4%] - Boil 60 min	Hops	12
4.03 g	Chalk (Boil 60 min)	Misc	13
2.85 g	Baking Soda (Boil 60 min)	Misc	14
2.78 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	15
1.95 g	Calcium Chloride (Boil 60 min)	Misc	16
2.25 oz	Fuggles [4.4%] - Boil 30 min	Hops	17
2.0 pkgs	West Yorkshire Ale (Wyeast Labs #1469)	Yeast	18

Gravity was 1.022 on 9/11 Gravity was 1.016 on 9/14

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