BEER BATCH # 83 STYLE: Norm’s Oatmeal Stout Brew Date: 12-11-00

REFERENCE: More Homebrew Favorites, pg. 100

MALT/ADJUNCTS:

8.0 lb British 2-Row Pale

0.5 lb German Med Crystal

0.5 lb British Dark Crystal

0.5 lb British Chocalate

0.6 lb British Black Patent

0.25 lb Belgian Wheat

1.0 lb Roasted Barley (Unmalted)

2.25 lb Flaked/Rolled Oats

HOPS:

3.0 oz Mt. Hood @ 4.3% for 90 min

1.5 oz Liberty @ 3.3% for 15 min Calculated IBU = 62

1.5 oz Liberty for 0 min

CLARIFYING AGENTS: None

YEAST: Wyeast #1028 in starter.

MINERALS:

In Mash: 1.5 gm NaHCO3, 1.5 gm CaCl2, 1.0 gm Gypsum

In Sparge: 1.5 gm NaHCO3, 1.5 gm CaCl2, 1.0 gm Gypsum

INFUSION MASH: 18 Qts. at T = 166 F, Initial Mash T = 155 F, Duration = 90 Min

Final Mash T = 153 F, pH = 5.25, Mash-off T = 172 F, Lautered 5 Qts. at T = 172 F

SPARGE 17 Qts., T = 175 F, Final pH = 5.53, S.G. = 1.020 MAKEUP: 0 Qts.

TOTAL BOIL: 90 Min., STEEP: 5 Min., MAKEUP: 0 Qts., O.G. = 1.074

1st FERMENT: 3.5 Days, O2 Used? Once T : 64 < T < 68, S.G. = 1.026

2nd FERMENT: 10 Days, T : 64 < T < 70, F.G. = 1.024 Vol % = 6.45

PACKAGING: Bottled using ¾ cup corn sugar. Date: 12-25-00

NOTES: This batch (like most of my batches) was originally 5.5 gallons.