Recipe Name: Danado De Bom Oatmeal Stout
URL: https://www.mibrewsupply.com/recipe/danado-de-bom-oatmeal-stout
Type: All Grain
Style: Oatmeal Stout

Notes: Charlie P's Damn Good Oatmeal Stout recipe as published by the AHA.

*Yeast is either/or, not both.
**A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 5.5 quarts (5.2 L) of boiling water, add heat to bring temperature up to 155°F (68°C), and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter, and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water; Collect about 7 gallons (23 L) of runoff before starting 1 hour boil.

Batch Size: 6.00 Gallons
Boil Length: 60 Minutes
OG: 1.048
FG: 1.015
ABV: 4.3%
IBU: 32
SRM: 39

Fermentables
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7.00lb Maris Otter (UK) - Mash
1.00lb Caramel/Crystal 20L (US) - Mash
0.75lb Roasted Barley (US) - Mash
0.75lb Flaked Oat (US) - Mash
0.50lb Aromatic (BE) - Mash
0.50lb Black Malt (Black Patent) (US) - Mash
0.50lb Chocolate (US) - Mash

Hops
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1.25oz Challenger  - Boil - 60 Minute(s) (24.11 IBU)
1.00oz East Kent Golding  - Boil - 10 Minute(s) (7.60 IBU)
0.50oz Crystal - Dry Hop - 7 Day(s) (0.00 IBU)

Yeast
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White Labs WLP862 Cry Havoc Lager Liquid Yeast
White Labs WLP002 English Ale Liquid Yeast

Mash Schedule
-------------
132F for 30 Minutes
155F for 30 Minutes

Fermentation Schedule
---------------------
70F for 7 Day(s)
55F for 7 Day(s)