MG Prairie Oatmeal Stout

Brewer: Basil D
Batch Size: 5.94 gal	Style: Oatmeal Stout (13C)
Boil Size: 7.36 gal	Style Guide: BJCP 2008
Color: 34.7 SRM	Equipment: Basil's AG setup
Bitterness: 34.6 IBUs	Boil Time: 75 min
Est OG: 1.059 (14.6° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.4° P)	Fermentation: Ale, Two Stage
ABV: 5.5%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
10.57 gal	Le Mesnil Germain	Water	1
2.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
2.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.00 g	Salt (Mash 60 min)	Misc	4
8.82 oz	Rice Hulls (0.0 SRM)	Adjunct	5
8 lbs 4.28 oz	Pale Malt (2 Row) US (1.8 SRM)	Grain	6
1 lbs 10.46 oz	Oats, Malted (1.0 SRM)	Grain	7
1 lbs 1.64 oz	Caramel/Crystal Malt - 100L (101.5 SRM)	Grain	8
8.82 oz	Barley, Flaked (1.7 SRM)	Grain	9
8.82 oz	Biscuit Malt (27.9 SRM)	Grain	10
8.82 oz	Black (Patent) Malt (500.0 SRM)	Grain	11
8.82 oz	Chocolate Malt (350.0 SRM)	Grain	12
8.82 oz	Oats, Flaked (1.3 SRM)	Grain	13
7.05 oz	Cara-Pils/Dextrine (1.5 SRM)	Grain	14
1.76 oz	Roasted Barley (300.0 SRM)	Grain	15
1.06 oz	Goldings, East Kent [5.7%] - Boil 60 min	Hops	16
1.41 oz	Goldings, East Kent [5.7%] - Boil 30 min	Hops	17
0.53 oz	Fuggles [5.5%] - Boil 15 min	Hops	18
1.0 pkgs	Irish Ale (Wyeast Labs #1084)	Yeast	19

Can add baking soda to bring pH back up to 5.2-5.4 range during mash as dark malts tend to lower the pH. Roast oats in oven at 300 deg F for 30 min

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