I am desiring to make a malty/rich/thick/smooth oatmeal stout without much of a bite from hops nor malt. It's a 4.5 gallon batch using a blend of wlp 007 and 001. I'm shooting for about 1.060.
The recipe is something like this:
5 lb. 2 row
1.5 toasted oats (w/rice hulls)
12 oz. midnight wheat
8 oz. crystal 80
4 oz chocolate malt
4 oz carafa II
3 oz buscuit
3 oz victory
3 oz munich 10L
1.35 east kent at 60 minutes
I plan to steep the midnight wheat, choc. malt, and carafa--then add it to the boil
HERE IS MY QUESTION:
With the above recipe am I going to miss the "stout taste" overall due to using midnight wheat and very little carafa and chocolate malt? I don't want it to taste like a brown or porter, but a smooth stout.
Any help would be much appreciated!
The recipe is something like this:
5 lb. 2 row
1.5 toasted oats (w/rice hulls)
12 oz. midnight wheat
8 oz. crystal 80
4 oz chocolate malt
4 oz carafa II
3 oz buscuit
3 oz victory
3 oz munich 10L
1.35 east kent at 60 minutes
I plan to steep the midnight wheat, choc. malt, and carafa--then add it to the boil
HERE IS MY QUESTION:
With the above recipe am I going to miss the "stout taste" overall due to using midnight wheat and very little carafa and chocolate malt? I don't want it to taste like a brown or porter, but a smooth stout.
Any help would be much appreciated!