20% oats in a stout?

[Sadu]

I was talking to a pro brewer the other day and he was telling me he uses 20% rolled oats in his oatmeal stout. It was really a pretty decent stout, had a nice full body despite being at the low end for FG and no cloying sweetness.

Anyone have any thoughts on this? My oatmeal stout which is nice uses 10% oats which seems to be pretty much the standard. I'm keen to give it a try but I also have a fair bit of specialty malts and I'm not sure if I'd run into conversion issues.

Here's what I'm looking at making...

OG 1.060, FG approx 1.018 - 1.020

60% English ale malt
20% toasted rolled oats (unmalted)
4% brown malt
4% dark chocolate
4% dark crystal
4% roast barley (unmalted)
4% roast wheat (unmalted)

35 IBU of Kent Goldings plus a small 20 min flavour addition
Some kind of English/Irish ale yeast depends what's available. S-04 is plan B.

I have brewed this a few times with 10% oats and it comes out good, but this commercial one was better for sure. I don't have any other details of the recipe other than 20% oats.

So yeah, thought I'd check here and see what people think. Main concern is whether it will convert with all that unmalted specialty grain.

Cheers

 

[Miraculix]

Should work. It will not allow the beer to be clear but that should not matter in such a dark style anyway.

 

[Sadu]

Just an update on this.

I brewed this under pressure in a corny keg with WLP002 @ 68f/20c. Lost my hydrometer so I couldn't get an OG reading, but the FG was 1.023 so quite a bit higher than last time. Closed transferred to a keg on day 6 and stuck it in the fridge. Took a PET bottle to a party after 7 days and it was pretty decent.

Had a couple of pints last night (day 12), possibly one of the best stouts I've made yet. Really nice balance between sweetness and bitter, and the foam on top is perfect.