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.
