Booth - Chocolate Oatmeal type Stout - Recipe

Booth - Chocolate Oatmeal type Stout

Batch Size: 5.00 gal	Style: Oatmeal Stout (13C)
Boil Size: 2.30 gal	Style Guide: BJCP 2008
Color: 29.8 SRM	Equipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 26.3 IBUs	Boil Time: 60 min
Est OG: 1.062 (15.1° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.7° P)	Fermentation: Ale, Two Stage
ABV: 6.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.08 oz	Rice Hulls (0.0 SRM)	Adjunct	1
8.00 oz	Barley, Flaked (1.7 SRM)	Grain	2
8.00 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	3
8.00 oz	Munich Malt - 20L (20.0 SRM)	Grain	4
7.04 oz	Chocolate Malt (450.0 SRM)	Grain	5
4.80 oz	Wheat, Flaked (1.6 SRM)	Grain	6
4.00 oz	Roasted Barley (300.0 SRM)	Grain	7
3 lbs	Amber Dry Extract (12.5 SRM)	Dry Extract	8
3 lbs 4.80 oz	Amber Liquid Extract (12.5 SRM)	Extract	9
1.00 oz	Magnum [12.0%] - Boil 60 min	Hops	10
0.50 oz	Northern Brewer [8.5%] - Boil 15 min	Hops	11
0.25 oz	Cascade [5.5%] - Boil 15 min	Hops	12
1.00 tsp	Irish Moss (Boil 10 min)	Misc	13
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	14