I am putting together my first Recipie for all grain ( I have done 2 batches of all grain but from Northern Brewer Kits.) I want to give an oatmeal stout a shot since it is one of my favorite winter styles. So here is what i was thinking:
Grain Bill:
9# MO
1# Flaked Oats
12 Oz Crystal 60
12 Oz Pale Choc Malt
8 Oz Roasted Barley
Mash at 155-156F for 60min, Batch sparge at 170F.
Boil:
6 Oz unsweetened bakers chocolate at 60 min
1oz EKG hops at 60 min
Ferment for 2-3 weeks at 65-68F with 1056.
I want this to end up around 1.020 so it is sweet but not cloyingly sweet. I want the chocolate to be apparent but not the star of the show. And I would like opinions on using a neutral ale yeast in an oatmeal stout.
Grain Bill:
9# MO
1# Flaked Oats
12 Oz Crystal 60
12 Oz Pale Choc Malt
8 Oz Roasted Barley
Mash at 155-156F for 60min, Batch sparge at 170F.
Boil:
6 Oz unsweetened bakers chocolate at 60 min
1oz EKG hops at 60 min
Ferment for 2-3 weeks at 65-68F with 1056.
I want this to end up around 1.020 so it is sweet but not cloyingly sweet. I want the chocolate to be apparent but not the star of the show. And I would like opinions on using a neutral ale yeast in an oatmeal stout.