After a long work-imposed hiatus an oat malt XPA is headed into into the fermentors. It looks something like this:
|UK Oat Malt||7.836 kg||71.0 %||3.1||In Mash/Steeped|
|US 2-Row Malt||2.207 kg||20.0 %||0.8||In Mash/Steeped|
|UK Toasted Oats||0.552 kg||5.0 %||0.3||In Mash/Steeped|
|UK Dark Crystal||0.331 kg||3.0 %||5.0||In Mash/Steeped|
|US Caramel 40L||0.110 kg||1.0 %||0.9||In Mash/Steeped|
With a tiny 60 minute addition of Simcoe and lots of late Amarillo, Citra, and Simcoe, plus more Citra and Simcoe in the hop back.