Texas Tea Oatmeal Stout

Brewer: Eric D'llaggio
Batch Size: 5.00 gal	Style: Oatmeal Stout (13C)
Boil Size: 2.30 gal	Style Guide: BJCP 2008
Color: 42.8 SRM	Equipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 22.2 IBUs	Boil Time: 60 min
Est OG: 1.078 (18.9° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.021 SG (5.3° P)	Fermentation: Ale, Single Stage
ABV: 7.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.00 gal	Dallas, TX	Water	1
2 lbs	Pale Malt (2 Row) Bel (3.0 SRM)	Grain	2
1 lbs	Oats, Flaked (1.0 SRM)	Grain	3
8.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	4
8.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	5
8.00 oz	Chocolate Malt (350.0 SRM)	Grain	6
4.00 oz	Black Barley (Stout) (500.0 SRM)	Grain	7
4.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	8
4.00 oz	White Wheat Malt (2.4 SRM)	Grain	9
6 lbs	Light Dry Extract [Boil for 60 min] (8.0 SRM)	Dry Extract	10
2.00 oz	Northern Brewer [8.5%] - Boil 60 min	Hops	11
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	12
1.00 oz	Goldings, East Kent [5.0%] - Boil 1 min	Hops	13
1.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	14
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	15

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