Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Chocolate Oatmeal Imperial Stout Recipe help
Thread Tools
Old 06-04-2010, 04:44 PM   #1
Feedback Score: 0 reviews
Join Date: Jun 2010
Location: Akron, OH
Posts: 24
Default Chocolate Oatmeal Imperial Stout Recipe help

I'm trying to formulate my first recipe. My ultimate goal is to create a semi bitter chocolate oatmeal imperial stout. I've done some googling for recipes and have gotten a general idea for what has worked for others, and want some insight on my take of it. I'm kinda lost as far as how much of each grain type I want. It seems like most recipes I saw were fairly balanced. I'm very open towards any suggestions! : )

I would consider Hoppin' Frog Boris the Crusher a good example of what direction I'd like to go in.

Recipe type - Malt extract
Batch size - 5 gal
Yeast - Wyeast 1056
Est OG - 1.096
Est FG - 1.024
Est IBU - 47
Boil time - 60 min
Est Color - 53 SRM
Est ABV - 9.6%


10 lb Briess Light Syrup
1 lb Chocolate Malt
1 lb Malted Oats
1 lb Crystal Malt 120L
1 lb Roasted Barley

Hops (boil time)
2oz Willamette 5.3%AA (60 min)
2oz Fuggles 4.0%AA (60 min)
1oz Willamette 5.3%AA (10 min)
1oz Willamette 5.3%AA (5 min)

Misc Items (boil time)
8oz Cocoa Powder (0 min)
1 tbsp Vanilla Extract (0 min)

I'll probably leave this in the primary for 2-3 weeks then go straight to bottling. I figure 3/4 a cup of priming sugar will be fine.

joebme is offline
Reply With Quote
Old 06-04-2010, 05:52 PM   #2
Feedback Score: 0 reviews
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,222
Liked 245 Times on 164 Posts
Likes Given: 169


A few things:

Oats (malted or flaked) need to be mashed, not just steeped. Malted oats do contain the enzymes needed to convert starches to sugars, but you have to hold them with the right amount of water (1-2 qrts/lb) at the right temperature (~150) for the right amount of time (45+ minutes) to make it work.

Otherwise it looks like a solid recipe to me.

I would aim lower for carbonation, a big rich stout doesn't need as much carbonation as many other styles, low carbonation will make it seem creamier. I'd suggest using a priming calculator that takes the temperature and actual volume of beer into account.

Vanilla extract is very delicate, I'd add it to taste at bottling (or toss a split vanilla bean into the wort after fermentation ends).

I would give it a few weeks in secondary to clarify and make sure fermentation is complete.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
Oldsock is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with extract recipe chocolate oatmeal milk stout ?? stoutmonster Recipes/Ingredients 5 10-03-2010 03:23 PM
Oatmeal Stout Recipe (banana? chocolate?) Bobshannon1 Beginners Beer Brewing Forum 3 05-27-2010 05:19 PM
Chocolate Oatmeal Stout recipe - Critique needed. thesanch Recipes/Ingredients 11 12-03-2009 02:50 AM
BrownieBites' Chocolate Oatmeal Stout partial mash recipe bernerbrau Recipes/Ingredients 14 01-28-2009 02:19 PM
Recipe "debugging": Chocolate Oatmeal Stout drux_tx Recipes/Ingredients 3 12-07-2008 05:51 AM

Forum Jump