So I love stouts. I love a nice creamy thick stout that I can chew. My problem is that my stouts have been watery and thin. My 1st trial I only used extract, it was my 2nd brew. 2nd try I steeped some roasted barley and chocolate malt. Both times I end up toping the fermenter with spring water. Both stouts were thin. So my 3rd try I added some Quaker oatmeal to my steep. I think I added 1/4 a cup to my specialty grain steep. This time I did a full volume boil. I have been doing 2gal batches and 1.5 gal boils. This time I used my 5 gal pot and did a full volume boil 3 gal and at the end of the boil I added .5 a pound of lactose.
My 3rd stout has been in the bottle a week now so a test bottle is in order soon.
My recipe has been like this.
3.3# dark dme
.25# roasted barely
.25# chocolate malt
.25# crystal 120
1oz fuggles 60 min
I want to make a 5 gal stout because I drink them so fast. But I fear with out a full volume boil the stout will end up being water.