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Old 10-24-2007, 02:41 PM   #1
big supper
Jul 2007
Montreal, Quebec
Posts: 425
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Brewed a stout before. Turned out tasty but a little on the light side for body. We are soon going to try an Oatmeal stout. Will this add extra body or are there other recommedations.

Here is the recipe that we did before.

3 kg Pale LME
500 g DME

.5 kg roasted barley
.5 kg flaked barley
.5 kg 2 row

28 g Kent Goldings 60 min
28 g Kent Goldings 30 min

I am assuming that using more grains might help?

Should we substitute the oatmeal for the flaked barley or add it in addition to the barley?


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Old 10-24-2007, 02:46 PM   #2
Ó Flannagáin
Registered User
Jan 2007
Wichita Falls, Tx
Posts: 2,998
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Maybe .5kg of dextrine malt, I use that + 1lb (.5kb) of flaked and have plenty of body in my stout.

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Old 10-24-2007, 03:59 PM   #3
Got Trub?
Apr 2007
Washington State
Posts: 1,538
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This would be the perfect excuse to do a partial mash. Steeping flaked barley or flaked oats will not get much in the way of dextrins out which is what creates that creamy, smooth mouthfeel so important in stouts.


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Old 10-24-2007, 04:38 PM   #4
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,792
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Originally Posted by Ó Flannagáin
Maybe .5kg of dextrine malt, I use that + 1lb (.5kb) of flaked and have plenty of body in my stout.
You're better off with 1 or 2 oz of Maltro Dextrine to add body. I've had recipes recommending 4 oz, but that's way too much.
HB Bill

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Old 10-24-2007, 05:52 PM   #5
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,597
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Oatmeal adds a great mouthfeel, keep it under 5%.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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