A "Chewy" Stout

I want to brew a stout that i can eat, not drink so this is what i'm thinking:

• Mashing at 158 F for more unfermentables
• Using more Crystal Malt
• Using Flaked Wheat/Barley/or Rye
• Ferment with a Low attenuating yeast

Should i use 5% crystal malts and 5% flaked wheat? I am going for a session stout that has a BIG mouthfeel. My concern is that i don't want it to be cloying sweet, so i will add significant amounts of hops to balance it out.

Any advice for brewing motor oil?

Mash in some oatmeal. Instead of pale malt, use Munich for more malty-goodness.

Pappers said:

Mash in some oatmeal. Instead of pale malt, use Munich for more malty-goodness.

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Oatmeal or flaked oats? If oatmeal, would i prepare it like normal then add to the mash?

Flaked oats. Not Quaker oats.

Either works - if you use regular oatmeal, prepare it as normal and add it to the mash, as you suggested.

Flaked barley will give you heavier mouthfeel than flaked oats. Barley has more soluable fibers (beta-glucans). I made an Imperial Stout that I'll be bottling soon, but this is the thickest thing I've ever seen. When I was moving the carboy around, it sloshed up the sides a little and I SWEAR I saw "legs" of alcohol running down the side. Just looking at the surface of the beer you can tell it's thick.

Basics:
1.073 OG
58IBUs

60% english pale
11% crystal (50% 80*L, 50% 120*L)
5.5% chocolate
2.5% roasted barley
5.5% aromatic malt
5.5% flaked barley
1# caramelized sugar

Thanks to everybody for all the info!

http://www.beertools.com/html/recipe.php?view=9218

This one I am drinking as I type. High % but it makes you want another and another.

Add a lb of Maltodextrin, it's about 12% fermentable and will add the kind of chewiness you are describing.

If you are going for a sweet stout, then lactose sugar is the way to go. It's not fermentable and will add sweetness and defintely make it more chewy!

CaptYesterday said:

Add a lb of Maltodextrin, it's about 12% fermentable and will add the kind of chewiness you are describing.

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Yes, mash some carapils or add the maltodextrin. Roasted barley will also boost your FG while lending color and not a coffee taste like roasted malt.

get your sweetness from the malts and mashing higher and lower attenuating yeast. I added lactose to one of my stouts and boy did it last a long time. I just couldnt stomach it, either that or use it sparingly.