Oatmeal Stout Recipe - Clone Of The Quaker Breaker Oatmeal Stout

{"RecipeId":17244,"RecipeTypeId":10,"OriginalRecipeId":7150,"UnitType":"s","IbuFormula":"t","CreatedBy":101453,"Name":"Clone Of The Quaker Breaker Oatmeal Stout","Description":"","ImageUrlRoot":null,"StyleId":"16B","StyleName":"Oatmeal Stout","BatchSize":44,"BoilSize":45.25,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1449694502580)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0590625,"Fg":1.01535625,"Srm":41.739201319456761,"Ibu":26.203721048449911,"BgGu":0.44366088547640048,"Abv":5.63810625,"Calories":199,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"10","Amt":"10","Ppg":"34","L":"350","Use":"Mash","Id":"79609","IngId":"53","Name":"Chocolate Malt - US","CustomName":"","Rank":"1"},{"Per":"5","Amt":"4.6","Ppg":"35","L":"120","Use":"Mash","Id":"79610","IngId":"46","Name":"Caramel/Crystal 120 - US","CustomName":"","Rank":"2"},{"Per":"70","Amt":"67","Ppg":"37","L":"1","Use":"Mash","Id":"79611","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"3"},{"Per":"5","Amt":"4.6","Ppg":"25","L":"300","Use":"Mash","Id":"79612","IngId":"51","Name":"Roasted Barley - US","CustomName":"","Rank":"4"},{"Per":"10","Amt":"10","Ppg":"37","L":"1","Use":"Mash","Id":"79613","IngId":"152","Name":"Flaked Oats - US","CustomName":"","Rank":"5"}],"Hops":[{"Amt":"4.4","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"9.5","Ibu":"16.6420307276315","Id":"78618","IngId":"68","Name":"Brewer\u0027s Gold ","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.74","Id":"22993","IngId":"178","Name":"White Labs Irish Ale WLP004","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[],"Steps":[{"Id":"25743","Rank":"1","Text":"Dough-in at 165 degrees (target temperature is 153 degrees)."},{"Id":"25744","Rank":"2","Text":"Sixty minute saccharification rest at 153 degrees."},{"Id":"25745","Rank":"3","Text":"Mash-out at 168 degrees for 10 minutes."},{"Id":"25746","Rank":"4","Text":"Pitch yeast and ferment for one week then move to secondary fermenter."},{"Id":"25747","Rank":"5","Text":"Mature in SF for one month; move to bottles or keg and allow additional two weeks to mature."}]}