2019-020-v0-Oatmeal Stout

Brewer: Jason Waldrop
Batch Size: 6.50 gal	Style: Oatmeal Stout (16B)
Boil Size: 8.53 gal	Style Guide: BJCP 2015
Color: 36.9 SRM	Equipment: Jason_6.5gal_All-Grain_v2
Bitterness: 26.8 IBUs	Boil Time: 90 min
Est OG: 1.061 (14.9° P)	Mash Profile: RIMS-HERMS Single Infusion, Full Body
Est FG: 1.018 SG (4.5° P)	Fermentation: Ale, Single Stage
ABV: 5.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.48 gal	Arvada, CO	Water	1
2.00 g	Baking Soda (Mash 60 min)	Misc	2
1.00 g	Calcium Chloride (Mash 60 min)	Misc	3
5 lbs 8.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	4
2 lbs 12.00 oz	Munich I (Weyermann) (7.1 SRM)	Grain	5
2 lbs 12.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	6
2 lbs	Oats, Flaked (1.0 SRM)	Grain	7
1 lbs	Victory Malt (25.0 SRM)	Grain	8
13.00 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	9
13.00 oz	Chocolate Malt (350.0 SRM)	Grain	10
10.00 oz	Midnight Wheat Malt (Briess) (550.0 SRM)	Grain	11
10.00 ml	Phosphoric Acid 10% (Sparge 60 min)	Misc	12
1.00 g	Calcium Chloride (Sparge 60 min)	Misc	13
0.50 oz	Magnum [12.0%] - Boil 60 min	Hops	14
0.25 oz	Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 60 min	Hops	15
0.50	Whirlfloc Tablet (Boil 15 min)	Misc	16
1.00 oz	Fuggle [4.5%] - Boil 10 min	Hops	17
1.0 pkgs	Irish Ale (Wyeast Labs #1084)	Yeast	18

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