don't worry about being lower in mash temps.. you're still going to have a kick a$$ stout. I just brewed this one again yesterday. dropped the 2 row to 8lbs, boosted the oats to 2lbs... used US-05. This stout is going to be my starter for an Imperial Stout that should weigh in around 1.098-1.100... tis the season!!! let me know how this turns out for you!
Hi,I entered this in the 2011 Peach State Brew Off and took 2nd in Oatmeal Stouts. I have since altered the recipe to include an additional pound of oatmeal since the judges suggested more oatmeal for more of a nutty flavor. The original recipe is as follows.
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.059 SG
Estimated Color: 34.2 SRM
Estimated IBU: 31.3 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
9 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Chocolate Malt (412.0 SRM)
1 lbs Oats, Flaked (1.0 SRM) (toasted at 350F for 20 minutes or until golden brown)
1 lbs Oats, Malted (1.0 SRM)
12.0 oz Caraaroma (130.0 SRM)
1.00 oz Goldings, East Kent [5.40 %] (60 min)
1.00 oz Goldings, East Kent [5.40 %] (30 min)
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
I used a 1000ml starter and had bubbles in the airlock within 3 hours and vigorous fermentation with in 8 hours
As I can't find malted oats here, could I use naked oats like an alternative solution? Thank you for your time.