Oatmeal Stout

Jim came over yesterday, and we spent the entire afternoon brewing up an 11-gallon batch of oatmeal stout. We based this on a recipe found online, but reduced the targeted bitterness from 42 IBUs to 33 IBUs (reduced each hop variety from 2 oz to 1.5 oz).

Here are the details:
10 lbs Pale Malt (Marris Otter)
6 lbs Pale Malt (2 Row)
2 lbs Barley, Flaked
2 lbs Caramel/Crystal Malt
2 lbs Oats, Flaked
1 lbs Black (Patent) Malt
1 lbs Chocolate Malt
1 lbs Wheat, Torrified
1.50 oz Chinook Pellet [10.70 %] – Boil 60.0 min
1.50 oz Fuggles Leaf [4.90 %] – Boil 15.0 min
2.0 pkg Nottingham (Danstar #-)

Est Original Gravity: 1.060 SG — Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.015 SG — Measured Final Gravity: — SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 32.7 IBUs Calories: 217.6 kcal/12oz
Runnings: 1.016 SG

One pass through the plate chiller brought the temp from 200 degrees F to about 52 degrees F. Oxygenated for about 1 minute for each carboy. Pitched the dried yeast directly onto the cooled wort.

Ready to ferment... existing bubbles are from oxygenating

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