Ok, so I just cracked open one of my chocolate oatmeal stouts, and it's initially a little disappointing... Over time, I think the chocolate "nose" will develop, but it doesn't really have the thicker mouth-feel and dark flavor I wanted. I'm not sure what the original is supposed to be like, but I did note that my original gravity was far less than what the target was, though that could be my readings. Anything obvious that I did wrong? It's still drinkable (a month in the bottle I think will do it much good), but again, I was going for a more "fuller" mouth-feel than this. It drinks like a dark ale right now. Very clear, ruby red color. Slight aftertaste of the oats, and hints of chocolate in the aroma.
Thanks in advance.
Brew Date: 11.09.08 - Bottle Date: 11.29.08 (20 days)
6.6 # Briess Light LME
1.0 # Munich Malt 10oL
1.0 # Wheat Malt
4.0 oz Roasted Barley Malt
4.0 oz Chocolate Malt
1.0 # Flaked Oats (toasted @ 400 oF for 10 minutes)
1.0 oz First Gold Hops [60m]
1 tablet Irish Moss [60m]
0.5 oz First Gold Hops [15m]
4.0 oz Nestle Cocoa Powder [15m]
0.5 oz First Gold Hops [1m]
Safale S-04 Dry Ale Yeast
OG: 1.040 @ 82 oF
FG: 1.018 @ 68 oF
ABV: ~3.2 %
Carbonation: 3/4c Priming Sugar
Directions: Steeped Oats and Specialty Grains in 1.5G water @ 150oF for 20 minutes, sparged with 0.5G water.
Fermentation started within 24 hours. Average temp: 72 oF.
6.6 # Briess Light unhopped LME
1.0 # Briess Munich Malt (10 oL)
1.0 # Briess Wheat Malt
4.0 oz Briess roasted barley Malt
4.0 oz Briess chocolate malt
10.0 oz Briess flaked oats
1 tsp Irish Moss (60 min)
7.1 AAU Goldings hops (60 min)
4.75 AAU Goldings hops (5m)
Wyeast 1968 London ESB or White Labs WLP002 (English Ale)
Carbonation: 3/4c Corn Sugar