Leftovers V1

Brewer: SC
Batch Size: 5.00 gal	Style: Oatmeal Stout (16B)
Boil Size: 6.80 gal	Style Guide: BJCP 2015
Color: 42.1 SRM	Equipment: Klarstein
Bitterness: 35.8 IBUs	Boil Time: 60 min
Est OG: 1.060 (14.6° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.018 SG (4.7° P)	Fermentation: Ale, Two Stage
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.11 gal	Ledbury	Water	1
3.41 g	Baking Soda (Mash 60 min)	Misc	2
2.15 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.89 g	Salt (Mash 60 min)	Misc	4
0.13 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	5
5 lbs 1.13 oz	Wheat Malt, Ger (2.0 SRM)	Grain	6
1 lbs 11.29 oz	Oats, Flaked (1.0 SRM)	Grain	7
15.52 oz	Crystal 150 (60L) (Muntons) (76.1 SRM)	Grain	8
10.23 oz	Acid Malt (3.0 SRM)	Grain	9
8.53 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	10
7.05 oz	Carafa III (525.0 SRM)	Grain	11
7.05 oz	Chocolate Malt (Muntons) (520.3 SRM)	Grain	12
7.05 oz	Roasted Barley (300.0 SRM)	Grain	13
4.43 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	14
4.09 oz	Munich Malt (9.0 SRM)	Grain	15
1.71 oz	Oats, Malted (1.0 SRM)	Grain	16
1.86 g	Baking Soda (Sparge 60 min)	Misc	17
1.17 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	18
1.03 g	Salt (Sparge 60 min)	Misc	19
0.07 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	20
7.05 oz	Milk Sugar (Lactose) [Boil] (0.0 SRM)	Sugar	21
1.41 oz	Challenger [7.5%] - Boil 60 min	Hops	22
1.0 pkgs	Bohemian Lager (Wyeast Labs #2124)	Yeast	23

mash pH = 5.3 Sparge pH = 5.05 + 200g lactose 15 mins from end of boil 1 Tsp nutrient 15 mins OG: 1.056

BeerSmith™ Recipe Cloud