sleepystevenson

Recipes 

Hey Zman -

I would go with the oats over the maltodextrin. I use them in a lot of my stouts with good results. I have never had a sparge problem with oats in the percentage of total grainbill that you have (10% +/-), so I wouldnt worry about the rice hulls.

Now, as for the 120 min mash - I (personally) wouldn't go that long. With the FG in the 1.018 range, you can expect a fuller body more than a dry style. So, there is no point in making a more attenuated wort. The 156 mash temp also lends itself to a slightly higher FG. I have never gone over 90 min. for a single temp rest mash. FWIW, I mash nearly all of my stouts for 60 min.

That said..... if you have gotten the recipe from a tried and true source....maybe it is the way to go!

You know the saying about opinions....!

Good luck!

zman

Recipes 

I got the recipe off the internet and modified it so it is hard to say how reliable it is. I am thinking I am just going to place my trust in the Iodine test and go with the quick oats. The oatmeal Stout PM I did turned out really well. I am entering this beer in a homebrew contest so I want to make sure everything is on the money to the extent that it can be.

Thank you all again for the pearls of wisdom

Zman