Brewing Classic Styles, pg. 169, modified.
- Doubled batch size to 10g.
- Increased flaked oats fraction from 2lb to 3lb to address "not sure how much oatmeal I can detect" competition feedback. Plus, toasting 1.5 lb of oatmeal in oven.
- Swapped yeast to 1318 (London III) due to LHBS availability.