breu · November 15, 2013 22:03
diff --git a/gistfile1.txt b/gistfile1.txt
 Better Not Pout Stout — Ben VanderMeer
 (5 gallons/19 L, all-grain)
 OG = 1.068  FG = 1.020
 IBU = 21  ABV = 6.1%
 Best of Show, Great Arizona Homebrew Competition 2010 
 (151 entries)

 Ingredients
 10.5 lbs. (4.9 kg) US 2-row malt
 1.75 lbs (0.79 kg) crystal malt (80 °L)
 5.0 oz (0.14 kg) black patent malt
 7.0 oz (0.20 kg) chocolate malt
 4.0 oz (0.11 kg) roasted barley
 6.0 oz (0.17 kg) flaked oats
 5 AAU East Kent Goldings hops (60 mins)
    (1.0 oz./28 g of 5% alpha acids)
 0.5 oz. (14 g) Cascade hops (15 mins)
 1.0 lb. (0.45 kg) clover honey (15 mins)
 1 tbsp. cinnamon (15 mins)
 1 tbsp. nutmeg (15 mins)
 2.0 oz. (57 g) freshly grated ginger (15 mins)
 2 tsp allspice (15 mins)
 0.75 tsp. cloves (15 mins)
 orange zest (from 3 medium sweet oranges) (15 mins)
 1 tsp. brewing salts (in brewing liquor) 
 1 tsp. Irish moss (10 mins)
 2 packets of Danstar Nottingham dried yeast

 Step by Step 
 Oatmeal stout base. Mash 60 minutes at 155 °F (68 °C). Collect 7.0 gallons (26 L). 90-minute boil. Ferment at 68 °F (20 °C) for 7 days, secondary at 68 °F (20 °C) for 7 days.
	Better Not Pout Stout — Ben VanderMeer
	(5 gallons/19 L, all-grain)
	OG = 1.068 FG = 1.020
	IBU = 21 ABV = 6.1%
	Best of Show, Great Arizona Homebrew Competition 2010
	(151 entries)

	Ingredients
	10.5 lbs. (4.9 kg) US 2-row malt
	1.75 lbs (0.79 kg) crystal malt (80 °L)
	5.0 oz (0.14 kg) black patent malt
	7.0 oz (0.20 kg) chocolate malt
	4.0 oz (0.11 kg) roasted barley
	6.0 oz (0.17 kg) flaked oats
	5 AAU East Kent Goldings hops (60 mins)
	(1.0 oz./28 g of 5% alpha acids)
	0.5 oz. (14 g) Cascade hops (15 mins)
	1.0 lb. (0.45 kg) clover honey (15 mins)
	1 tbsp. cinnamon (15 mins)
	1 tbsp. nutmeg (15 mins)
	2.0 oz. (57 g) freshly grated ginger (15 mins)
	2 tsp allspice (15 mins)
	0.75 tsp. cloves (15 mins)
	orange zest (from 3 medium sweet oranges) (15 mins)
	1 tsp. brewing salts (in brewing liquor)
	1 tsp. Irish moss (10 mins)
	2 packets of Danstar Nottingham dried yeast

	Step by Step
	Oatmeal stout base. Mash 60 minutes at 155 °F (68 °C). Collect 7.0 gallons (26 L). 90-minute boil. Ferment at 68 °F (20 °C) for 7 days, secondary at 68 °F (20 °C) for 7 days.