My co-brewer and I decided about 15 minutes ago that we are going to brew tommorrow. Gotta love the last minute decisions. Here is the recipe:
Oatmeal Cream Stout
9 lbs. British Pale Ale Malt
8 oz. Roasted Barley
6 oz. Chocolate Malt
8 oz. Rolled Oats
8 oz. Lactose (last 20)
1 tbsp Irish Moss (last 20)
1 oz Fuggles (last 20)
.5 oz Fuggles (dry hopped)
1084 Wyeast Irish Ale yeast
there it is. only the 3rd AG batch. any suggestions or comments? we've never used oats before. any thing we should keep in mind?
i will boil them if i should. i was under the impression there were some types of oats you boil, and some you dont. is there not enough oats and barley? we made this recipe on our own using other oatmeal stout recipes as a template.
Flaked oats do not have to be pre-cooked. Rolled oats should be cooked for 30 minutes before adding them to the mash.
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As it is a stout you won't be concerned with haze problems, so yeah I'd go with more oats. That would be me. I use oats in most of my light color ales to get better head and mouthfeel. I boil my rolled oats for a half an hour but they being rolled don't know if they can be converted without boiling and so don't take any chances. A lot of good recipies can be seen here http://www.skotrat.com/skotrat/recipes/ale/stout/ . Good luck.
so do you guys think 1 lb of rolled oats is enough?
It is fine, IMO.
What's your mash temp gonna be?
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