zodiak3000
Well-Known Member
Have a few comps coming up and not sure where i should place this stout. Oatmeal, American, Foreign Extra? The oats dont shine as much as a typical oatmeal, almost as robust as a foreign extra, not dry enough to be a dry. I was thinking just american, but id like some opinions, here is the recipe-
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.02 %
0.75 lb Chocolate Malt (400.0 SRM) Grain 5.66 %
0.50 lb Black Barley (Stout) (550.0 SRM) Grain 3.77 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.77 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 3.77 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 35.4 IBU
(White Labs #WLP007) Yeast-Ale
Mashed at 154, OG 1.061
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.02 %
0.75 lb Chocolate Malt (400.0 SRM) Grain 5.66 %
0.50 lb Black Barley (Stout) (550.0 SRM) Grain 3.77 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.77 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 3.77 %
2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 35.4 IBU
(White Labs #WLP007) Yeast-Ale
Mashed at 154, OG 1.061