Session Oatmeal Stout Critique?

I am hosting a "Low-Gravity Throwdown" for 4 of my brewing buddies, the parameters are to make the best 1.045 SG or lower beer you can. The beers will be "judged" by the wives and friends at a party about 5 weeks from now. I decided to play to my audience and make something that the other guys would not brew (I expect English Bitters, blonde ales and Scottish 60 to be my competition). I went with a NorthernBrewer.com all- grain brew kit recipe and changed the 1 lb of flaked oats to 1/2 lb flaked oats and 1/2 lb golden naked oats because I really like the nutty taste of this grain, and I want some nuance. Also, I am planning to add the dark grains with 15 min to go in a 60 min mash to decrease the intensity of harsh/burnt/astringent character, since the gravity is low I don't want the roast to overwhelm the beer. Anyway, if you have any feedback it would be great.

Thanks, Tim


Oatmeal Stout-Session
13-C Oatmeal Stout
Author: Tim
Date: 3/5/10

Size: 5.5 gal
Efficiency: 75.0%
Attenuation: 70.0%
Calories: 147.4 kcal per 12.0 fl oz

Original Gravity: 1.044 (1.048 - 1.065)
Terminal Gravity: 1.013 (1.010 - 1.018)
Color: 28.31 (22.0 - 40.0)
Alcohol: 4.04% (4.2% - 5.9%)
Bitterness: 21.0 (25.0 - 40.0)

Ingredients:
6.75 lb Maris Otter
0.5 lb Golden Naked Oats
0.5 lb Oat Flakes
0.5 lb Crystal 75
0.5 lb Chocolate Malt (late addition to mash-15 min)
0.5 lb Roast Barley (late addition to mash -15 min)
1.1 oz Willamette (5.6%) - added during boil, boiled 60 min
0.0 ea WYeast 1968 London ESB Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.5.3

Sounds pretty good dude! You can't go wrong with a good stout.

Ooo. That sounds nice.

No, wait - it sounds bloody awful. Since you should learn a valuable lesson, ferment it according to plan, bottle it and send it all to me. Only I have the skills and experience needed to dispose of it safely and with all due respect to our environment.



Bob

Bob said:

Ooo. That sounds nice.

No, wait - it sounds bloody awful. Since you should learn a valuable lesson, ferment it according to plan, bottle it and send it all to me. Only I have the skills and experience needed to dispose of it safely and with all due respect to our environment.



Bob

Click to expand...

Yes, Sir! Thanks for the endorsement and for putting me in my place

No worries.

I'd drink the hell out of that beer.

Srsly.

Bob

If I were doing that contest, I'd have to do a Saison just for fun. It'd start out at 1.045... but it would finish about 1.000

ChshreCat said:

If I were doing that contest, I'd have to do a Saison just for fun. It'd start out at 1.045... but it would finish about 1.000

Click to expand...

I had considered a Saison, but none of the "judging panel" are Belgian fans...though a well made one might convert a few. Also, my basement is about 61f right now, and English style seems to fit that fermentation temp right now. I usually do my Belgians in the 70's (summer), as I don't have a controlled fermentation chest (yet). I will let you all know how this goes, I had wanted to do an "Iron Brewer" (mystery ingredient) but no one wanted to invest a brew day in a beer that might turn our crappy.