Burben oatmeal stout, what do you think?

[beerninja]

Ok so this is why i love my brew store. after getting the OK from the mrs. i went into the store and said "steve, the wife said i can brew, i have no idea what i wanna make. " 2 hours later we figured out i wanted to do a stout.

so here is what we came up with, its a clone of Samuel smith's oatmeal stout with a little twist


10lbs British 2 row
1/2 lb Crystal 120L
1/2 lb Chocolate Malt
1/2 lbs flaked oatmeal
2 oz of east kent golding

mash in at 165 F for 45 min
boil hops for 1 hour

now here is the twist. right now i have 4 oz of oak chips soaking in 8oz of black bush burben along with 1 1/2 tsp vanilla 1/4 tsp all spice, 1/2 tsp cinnamon 1/4 tsp coriander and a pinch of black pepper.

im adding that to the primary tomarrow night once the yest has had a chance to get going so the booze dosnt stress it too much. so what do you guys think?

 

[wonderbread23]

Hmm.... Some obvious issues:

165 is way too hot to mash.
No roasted barley in a stout... This is the key grain in a stout
Be careful on the oak... 4 oz is a lot of chips

I'd add the spices and oak after primary is finished. Taste frequently, and remove oak to avoid over oaking.

 

[beerninja]

sorry there was 3 oz of roasted barley

 

[biochemedic]

A big +1 on the oak quantity comment! I use the exact same technique (bourbon soaking) for my 2 oaked recipes, and after several overly oaky versions I'm down to one ounce for a 5 gal batch...believe me, it will be plenty (and anyway you can add more if your tastes insist later...)