Finding the right stout

I am looking for a good stout recipe.
I like sweet creamy stouts,
I like Oatmeal Stouts.
Love Founders....

I initially wanted to just make a Bourbon Barrel Stout, but I am fearful that it will turn out as well as I think.

Then I thought if I could make an oatmeal stout I could just separate a portion and oak it with some bourbon & oak.
Is this possible or recommended?

Can anyone point me to a recipe that is a little sweet, has some of the characteristics of an oatmeal and I could ad bourbon.
Or is that asking too much?
do I have to settle on 1 and make them all individually?

So far these are the 3 I have come across.

Deception Cream Stout

I found this BB Stout
http://www.northernbrewer.com/documentation/beerkits/BourbonBarrelPorter.pdf

And this oatmeal:
6 lbs—CBW Traditional Dark Dry Malt Extract (DME)
1 lb— Oat Flakes
0.5 lb—Special Roast
0.25 lb—Chocolate Malt
0.25 lb—Black Malt
0.25 lb—Roasted Barley
0.25 lb—Black Barley

1 oz—Kent Goldings Hops (5% AAU)—60 minutes, full boil
1 oz—Kent Goldings Hops (5% AAU)—last 15 minutes
2 pouches— Notty Ale Yeast

 

Yoopers oatmeal stout and the Left Hand Milk Stout clone on HBT are really popular. Check those out if you haven't already.

 

You could do that. Just make sure your secondary vessels are the proper size. You don't want too much headspace in secondary. I'm assuming you would age it for weeks or months with the oak chips..

 

I've been working on a recipe that is exactly what you are asking for. I brewed it once and it was a huge hit. Since then I've done some tweaking and am really excited to try it out.
The basic recipe is an oatmeal milk stout mashup. I then rack to a secondary and add coconut rum and cocao nibs for a couple of weeks before bottling. I don't see why you couldn't replace this with bourbon or age it in a barrel.
You're welcome to take a look. Go to: http://www.brewersfriend.com/homebrew/recipe/view/237519/chocolate-island-stout
I've been planning to post it to the recipe section here once I have another test run.
Let me know what you think.

 

I made a breakfast stout modeled after founders a while back. After 2 more iterations, I added maple syrup and its turned out very well
http://www.homebrewtalk.com/showthread.php?t=496504

 

Last year I tried something similar. I split a single 5 gallon batch of RIS into three separate batches. I then aged one on oak, one on cocoa nibs and added coffee to.

One of them I left in the original fermentor with the original yeast cake. That was the only one that ever carbonated.

I hypothesize that when I racked off the separate portions there wasn't enough yeast in suspension to carbonate at bottling time. I'd be careful about that if you try this. Maybe give the fermentor a little swirl before you rack off the separate portions? Or separate the portions before fermentation is over?

 

I think I am going to find a founders breakfest stout partial grain/extract clone!

 

That being the case, couldn't you have added a little yeast at bottling time? I know people do that with bigger beers that have aged out for a while before bottling..

 

Actually, Pyg, I like your 3rd recipe. With as much dark grains as you have, the one recommendation I would make is that your "black malt" should be Black Prinz (or other debittered black) rather than Black Patent. You will also need to let that condition for a while to let the flavors meld and mellow. If you go the bourbon, you should let it age a while anyway. If you want to sweeten it up a little, you could throw in 8 oz of lactose but I think the original recipe is good as is.