Originally Posted by jeremyjudd
Hm. Getting a few mixed messages here but it seems like in general, I haven't really messed anything up....
No, there aren't too many mixed messages. After doing a little bit more research, I've found there is a difference with rolled vs flaked oats! Flaked are wetted before going in the rollers. As they pass through the rollers, enough heat is transfered to these wet oats that they gelatinize. Hence why they don't need to be cooked, while rolled oats may need to (to get the most oils out of them). When oats are used in brewing, the extra fats, proteins, and oils add to body of the beer (it should not be thought of as adding an "oatmeal" flavor though). Oats aren't germenated, so they have no enzymes for "mashing" to sugar. The main thing that you're "sparging" off of them are the fats and proteins.
OK...looking at your recipe, I think I do see that the culprit is just the pound of black barley: that's going to add a roasted/dry taste, and in this instance, the oatmeal will enhance it. So yes, I can imagine your stout is going to stay like a dry stout.
I like this one book by Charlie Papazian: Microbrewed Adventures. It has a lot of international recipes in both AG and extract. He does have one recipe for an organic oatmeal stout (and it looks like it's might not be as dry due to crystal and wheat):
4.5 lbs amber malt extract syrup
8 oz wheat malt extract syrup
1.5 lbs roasted barley
12 oz organic oats
10 oz organic crystal malt (120L)
1 oz magnum hops 13%AA (90 minute boil)
.02oz Hallertau hops 7%AA (30 minute boil)
1 oz Cascade hops (1 minute boil
Irish ale yeast
Steep grains at 155 for 45 minutes. Heat to 167, and then let grains drain from grain bag. Add more water to get up to 2.5 gallons, and add malt extract and 90 minute hops. Bring to boil.....when 30 minutes remain, add 30 minute hops....when 10 minutes remain, add Irish moss (1/4 teaspoon or Whirlflock tablet). When 1 minute remains, add Cascade. Cool and pour in fermenter....top up with more water to reach 5 gallons. Ferment at 70 degrees....after fermenation stops, "cellar" for at least a week.
Target OG: 1.061, FG: 1.016, IBU:44
Everything is calling for organic in an organic recipe, but you can substitute non-organic if you want. With oats, flaked oats, instant oats, or rolled oats (that you've cooked some ahead of time) would be my preferences I think.