Oatmeal Stout — Brewday Checklist

Mash Liquor

• Heat 16.51 L to 73.5°C

Grain Bill

• Maris Otter (Crisp) – 4 kg
• Oats, Flaked – 0.74 kg
• Brown Malt (Crisp) – 0.33 kg
• Crystal Malt - 60L (Thomas Fawcett) – 0.33 kg
• Roasted Barley (Thomas Fawcett) – 0.26 kg
• Barley, Flaked (Thomas Fawcett) – 0.25 kg
• Chocolate (Crisp) – 0.19 kg

Sparge Liquor

• Heat null L sparge water

Boil

• Start 90-minute boil
• At 90 min: Add 50 g Bramling Cross
• At 15 min: Add 2.50 g Protafloc

Whirlpool

• No whirlpool

Primary Fermentation

• Pitch yeast: 0 x Windsor Yeast (Lallemand)
• Ferment at 19.4°C
• Dry hop: none