Originally Posted by jjp36
Mash temp i wasn't sure of. I was thinking 154-155ish?
i was planning on using Nottingham (i also have Windsor and s-04 on hand, if one of those would work better) and the ferm temp should be around 64 degrees.
I think mashing that temperature is too high. You've got oats and Crystal in there, both of which lend body to the finished beer. (Matter of fact, I'd cut the crystal entirely, to let the silky-smooth body of the oats shine through instead of the sweet body of the crystal.) I think 150-152 is a better bet. The mouthfeel from oats is unique because it's not dextrin sugars; it's fats and oils. Mash temperature hasn't anything to do with those. So if you mash too hot, you end up with too much body. Combine oats, crystal malt and too-hot mash, you get way
too much body. You dig?
Choose your yeast with the whole package in mind. If you mash low, you can use one of the low-attenuating yeasts (Windsor, S-04). If you mash midrange to high, use Nottingham. I'd choose S-04 in this case, for a bit of subtle fruitiness.
The best oatmeal stout I ever brewed was basically dry stout with oats instead of flaked barley, in the classic ratio: 70% pale, 20% oats, 10% roasted barley, fermented with Ringwood, hopped to about 40 IBU. People loved it, especially my wife; I called it "Knickerdropper Oatmeal Stout".