Originally Posted by KeyWestBrewing
2 simple questions for you all..... Im planning to brew up a stout and wanted some thoughts on the recipe...
Could you specify what kind of stout you're going after? I know not everyone brews tightly to BJCP styles, but what sort of flavours, mouthfeels, aromas would you prefer to see in your stout?
Originally Posted by jsv1204
My advice is skip the chocolate and use more roasted barley. Make sure it is roasted unmalted barley.
What is the reason for this substitution?
I want to agree offhand, as chocolate malt is usually better suited to porters, but it's nice to give reasons behind suggestions like this so the questioning homebrewer can learn what this grain will contribute to his beer.
Overall KeyWest its difficult to say what you're trying to achieve. From your provided grain bill it looks like you want a medium/light stout (crystal 60 & wheat) with medium dry (black barley) yet quite sweet character (oats and choc malt).
I agree with the guy who responded, though maybe you could add roasted (unmalted) barley while reducing your chocolate malt, as this would bring your stout up from the dryness of black malt to a more rounded mouthfeel.
But other brewers might have different experiences with different malts...really depends on what you're trying to achieve with it as I said above.
Hope that helps somewhat, haoppy brewing