Tried and true, no, but I have been researching this style quite a bit lately and I intend to brew one this coming weekend. My recipe is as follows:
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Recipe: !Oatmeal Stout
Brewer: John Setzler
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 6.70 gal
Estimated OG: 1.062 SG
Estimated Color: 33.2 SRM
Estimated IBU: 34.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.23 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.69 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 7.69 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.69 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.77 %
0.25 lb Roasted Barley (300.0 SRM) Grain 1.92 %
1.00 oz Glacier [5.90 %] (60 min) Hops 17.8 IBU
1.00 oz Glacier [5.90 %] (30 min) Hops 13.7 IBU
1.00 oz Glacier [5.90 %] (5 min) Hops 3.2 IBU
2.00 items Vanilla Bean (Secondary 14.0 days) Misc
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale
Mash Schedule: JMS Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.00 lb
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JMS Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.25 qt of water at 170.6 F 154.0 F
There are two variables in this recipe that I haven't fully decided upon yet. The first is when I will actually put the vanilla beans in the secondary fermenter. I plan to split and soak two vanilla beans in a small amount of vodka for about two weeks (while primary fermentation is going on). I'll most likely rack to secondary and put the vanilla beans and vodka in after it has been in secondary for 3 or 4 days.
The second variable is the yeast choice. I actually plan to use some WLP001 California Ale yeast that I saved from a previous brew. I'll make a 1 liter starter from that most likely. I'll only use the S-05 if that WLP001 isn't viable for some reason...
I'm also considering toast either half or all of the flaked oats...