Oatmeal Liquorice Milk Stout Grain to Glass Part 1

Another brew day, where we going through the process of brewing an Oatmeal Stout with Lactose and Liquorice in the Brewzilla 35 3.1.1

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BrewZilla / RoboBrew 35L (BrewBoys)
67% efficiency

Batch Volume: 21.5 L
Boil Time: 90 min

Vitals
Original Gravity: 1.060

Mash
Temperature — 62 °C — 45 min
Temperature — 65 °C — 25 min

Malts (5.11 kg)
3.46 kg (57.3%) — Pale Malt — Grain — 3.9 EBC
550 g (9.1%) — Weyermann Caraamber — Grain — 71 EBC
400 g (6.6%) — Briess Oats, Flaked — Grain — 2.8 EBC
370 g (6.1%) — Crisp Rye Malt — Grain — 24 EBC
90 g (1.5%) — Crisp Chocolate Malt — Grain — 1045 EBC
90 g (1.5%) — Crisp Crisp Toasted Malted Oats — Grain — 8 EBC
90 g (1.5%) — Crisp Low Colour Chocolate Malt — Grain — 550 EBC
60 g (1%) — Weyermann Roasted Barley — Grain — 1300 EBC
Other (925 g)
500 g (8.3%) — Muntons Extra Dark Spray Malt — Dry Extract — 100 EBC — Boil — 60 min
250 g (4.1%) — Milk Sugar (Lactose) — Sugar — 0 EBC — Flameout
175 g (2.9%) — Treacle — Liquid Extract — 197 EBC — Flameout
1/2 Stick brewers Liquorice

Hops (53.7 g)
28.7 g (15 IBU) — Fuggles 4.5% — Boil — 90 min
10 g (6 IBU) — Willamette 5.5% — Boil — 70 min
15 g (16 IBU) — Pilgrim 11.5% — Boil — 40 min

Yeast
0.8 pkg — Fermentis S-04 SafAle English Ale 75%
Fermentation
Primary — 20 °C — 14 days