Oatmeal Stout AG81 — Brewday Checklist

Mash Liquor

• Heat 14.15 L to 73.5°C

Grain Bill

• Maris Otter (Crisp) – 3.36 kg
• Oats, Flaked – 0.62 kg
• Brown Malt (Crisp) – 0.28 kg
• Crystal Malt - 60L (Thomas Fawcett) – 0.28 kg
• Barley, Flaked (Thomas Fawcett) – 0.21 kg
• Chocolate (Crisp) – 0.16 kg
• Roasted Barley (Thomas Fawcett) – 0.12 kg
• Black Malt (Thomas Fawcett) – 0.1 kg
• Maize, Flaked (Thomas Fawcett) – 0.07 kg

Sparge Liquor

• Heat null L sparge water

Boil

• Start 90-minute boil
• At 90 min: Add 40 g Fuggles
• At 90 min: Add 15 g Bramling Cross
• At 15 min: Add 2.10 g Protafloc

Whirlpool

• No whirlpool

Primary Fermentation

• Pitch yeast: 0 x SafBrew Specialty Ale (DCL/Fermentis)
• Ferment at 19.4°C
• Dry hop: none