Originally Posted by lowtones84
First of all, thank you DB and everybody else for the amazing thread. It's taken me three days off and on to read it, but it's all so valuable!
This is a fairly specific recipe question. I want a pretty big oatmeal stout with some good roasted character. It is based off of "Ucklduckfay Oatmeal Stout" from the Papazian book with a few minor changes, partially inspired by other oatmeal stout recipes on this site. Can someone tell me if this seems plausible with the method this post describes?
1 lb. quick (cut and rolled) oats
4 lbs. 6-row pale malted barley
1/2 lb. crystal malt (perhaps black patent instead?)
1/2 lb. chocolate malt
1/2 lb. roasted barley
3.3 (or more like 4.3 or so) Dark DME
2 tsp. gypsum
2 oz. Williamette Hops (Bittering)
1/2 oz. Hallertauer hops (flavor)
1/4 oz. Hallertauer hops (aroma)
1/4 tsp. Irish moss
American or Irish ale-type yeast.
Any help/suggestions would be great.
Have you done your water profile to be certain you need the gypsum? Adding it in there when you don't need it is not necessarily a good thing.
Also, I calculate ~6.5 lbs of grain. When it gets wet, it will be a lot heavier. Don't underestimate how big a bag you need to hold that much grain, and also how big of a pot of water you'll need for sparging.
2 ounces of bittering hops is probably unnecessary. If you're doing a 60-minute boil it's my opinion that you don't need to use a low-alpha hop for that bittering. Save yourself a little cash and get less of a high-alpha hop. If you want to be a purist, or if you think that aroma persists in minute amounts after that long of a boil, then do what you feel is best.
Fuggles or EKG might be a more characteristic hop for stouts, IMO.
Irish moss is not necessary, I agree, but it won't hurt either.
Which crystal malt were you going to use? 60L is probably what you're thinking, and it adds a really nice caramel-toasted-marshmallow note to beers. Is that what you were going for? Black patent is VERY bitter and VERY dark... you barely need any at all. Add maybe an ounce if you want to darken the color up a lot. Use a calculator to find the best solution.
If you want the beer to be kinda sweet, mash at a higher temp (155F) and use the Irish yeast. American yeast will dry it out, so that would be good for a dry stout. If you don't have a lockdown on how you mash, you might consider adding a couple ounces of lactose to sweeten the beer a bit for a sweet stout, or just a few ounces of corn sugar to help dry it out if you are going for a dry stout.
The above is purely my opinion. I've brewed precisely *one* stout recipe, though... so take it for what it's worth.