Please opinions on recipe?
 

I think I want do do something like this. This will be my first attempt at a stout or anything dark since moving to AG. If I could please get the opinions of you guys? Thanks in advance.:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: August oatmeal stout
Brewer: Dallas
Asst Brewer: Cody
Style: Dry Stout (Irish)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.01 gal
Estimated OG: 1.047 SG
Estimated Color: 51.1 SRM
Estimated IBU: 35.4 IBU
Brewhouse Efficiency: 79.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4 lbs Pale Malt (2 Row) UK (2.5 SRM) Grain 44.44 %
2 lbs Barley, Flaked (1.7 SRM) Grain 22.22 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 11.11 %
1 lbs Chocolate Malt (350.0 SRM) Grain 11.11 %
1 lbs Oats, Flaked (1.0 SRM) Grain 11.11 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 28.8 IBU
0.50 oz Goldings, East Kent [5.00 %] (45 min) Hops 6.7 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9.00 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 11.25 qt of water at 165.9 F 154.0 F


Notes:
------


-------------------------------------------------------------------------------------

I'd switch the black patent to roasted barley and cut the weight of the black/roast and chocolate at least 25% of not in half. You want about 10% of the grist to be roasted grains. You have over 20%. I wouldn't go more than 0.75 lb of each, probably closer to 0.75 lb. roasted barley and 0.5 lb chocolate malt.

This should probably be in the recipes forum.

Sorry. Can a mod move it?

for stout, i would be at LEAST in the mid to upper 1.050 range. Also, consider upping you volume to 5.25 FV. Def use a 2nd, and this increased volume :rockin:will allow for some loss to end up with 5g to bottle/keg

The gravity is fine. A traditional dry stout is a low gravity beer. The only difference here is the addition of flaked oats.

Hey, I bet ur home brewing with that small liquor store down there in Richfield. We stopped there on our way down south. I feel your pain living in Utah.

I was just going to say that dropping them the way you stated would mess up the SRM's. Then I realized I still had it as a dry stout instead of an oatmeal stout. That opened my options a little. Would the 1084 or WLP004 be good to use? We're shooting for kind of a guiness flavor. But, more body and mouthfeel. Sort of a creaminess. Almost like the guiness extra stout, with body. If that makes sense. I started with the beersmith example recipe and kind of modified outwards to what I was looking for. Thank you for your help

Lol. I just moved back down here from Utah county. The beer selection here is poor at best. Where are you from? I created a group for Utah brewers but so far I'm the only one... lol

I guess the BJCP guideline doesn't matter as long as it's a good beer. I've just been trying to stay with-in them because I'm a noob