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Brewed 1/12/13 Very similar to Batch #2, but converted to be closer to what we can brew on a commercial scale. Made a 1.2 L starter the night before brewing. Whole Foods Quick Oats. Breiss Pale Ale Malt, Chocolate, and ~300 L roasted barley. Water treated to mimic Average San Diego with .5 g per gallon of chalk. Initially, but the mash pH was around 5.0 (at room temperature), so I increased the amount of chalk and baking soda above my original planned amounts. Collected 7 gallons of 1.053 runnings with a batch sparge. Sparge water was treated the same as the mash water. 5 ml of HopShot hop extract added for bittering. Chilled the 5.5 gallons of wort to 64 F, gave 60 seconds of pure oxygen (with my newly cleaned stone) and then pitched the entire starter. Left at 64 F to start fermenting. Coffee beans coarsely crused and steeped in the wort for 18 hours directly prior to kegging. http://www.themadfermentationist.com/2013/01/oatmeal-cofee-stout-3-bigger-and-bolder.html