Just brewed: Variation on Munich Oatmeal Stout

After reading the "Best Laid Plans" thread about that Munich based oatmeal stout, I had to try a version. I wanted a stout with about 5.5% abv. so I kept the proportions that were used for a 6.5 gallon batch for my 5.5 gallon batch. I then also added 2 lbs. Marris Otter to the recipe. Here's my recipe then:

8.5 lbs. light Munich
2 lbs. Marris Otter
.66 Chocolate
.66 Roasted Barley
1 lbs. Quaker Oats

1 oz. Centennnial 10.5% for 60 minutes

I used White Labs British Ale yeast, starter prepared 24 hrs. ahead.


So far it looks great, and I got an OG of 1.061, a little higher than my expected of 1.058 or so. Any thoughts on how this should turn out compared to the original? Thanks for any input.

Well if anyone cares, this ended up taking about a month to fully ferment out with this yeast, but it finally got down to 1.018 after that long. It seemed to get stuck a little sweet around 1.028 for a while, but I'm glad I just let it stay in the primary for a while, as it did keep going.

Just transferred, cooled, and started force carbing. It tastes awesome, rich and creamy and smooth.