I've been wanting to do an imperial version of Rogue's Shakespeare Oatmeal Stout for awhile, but I wanted to adjust it to my liking. The goal of this recipe is to have a stout with more chocolate / caramel and much more mouth feel. What I want is a Chocolate Oatmeal Imperial Stout.
One of the stouts I was looking at in another area of HBT was Oskar Blues Ten-Fiddy recipe, which calls for the following grain bill:
12 LBS 13.6 OZ Pale Malt (55.5%)
3 LBS 10.4 OZ Munich Malt 10L (15.8%)
1 LBS 15.2 OZ Flaked Oats (8.4%)
1 LBS 10.4 OZ Caramel Malt 60L (7.1%) ***
1 LBS 10.4 OZ Chocolate Malt (7.1%)
1 LBS 6.4 OZ Roasted Barley (6%)
*** Calls for British Crystal malt 53L, I would be substituting Caramel 60L because that is what I have available.
With a 66.5% efficiency it's intended to have a 1.107 OG, 88 IBU's, 55.2 SRM, 1.030 FG and 10.5% ABV.
When doing research for the Rogue Shakespeare Stout I looked at Brew Your Own's recipe here: http://byo.com/grains/item/3012-rogue-shakespeare-stout-clone.
And another clone recipe for the Shakespeare stout found here: http://beersmithrecipes.com/viewrecipe/9541/rogue-shakespeare-stout-clone.
In the recipe Shakespeare stout directly above, for a 5 gallon batch, they used:
9 LBS 10 OZ Pale malt (67%)
1 LBS 9 OZ Caramel 120 (11%)
1 LBS 9 OZ Chocolate malt (11%)
1 LBS 6 OZ Flaked Oats (9.5%)
3.5 OZ Roasted Barley (1.5%)
My REVISED, but not yet finalized recipe, taking into consideration comments, the Ten-Fiddy and the above Shakespeare Recipe I've adjusted my recipe to the following:
15 LBS 8 OZ Maris Otter (66.3%)
2 LBS 8 OZ Flaked Oats (10.7%)
2 LBS Chocolate Malt (8.6%)
1 LBS 8 OZ Caramel 60L (6.4%)
1 LBS 8 OZ Caramel 120L (6.4%)
6 OZ roasted Barley (1.6%)
4 OZ Cascade @ 60 minutes
2 OZ Cascade @ Flameout for 30 minute whirlpool
Rogue's Pacman Yeast - Wyeast 1764
This recipe is intended to hit a 1.105 OG, 72 IBU's, have 54.3 SRM, a FG of 1.029, and a ABV of 10.1%. 60 minute saccharification rest at 156*F and sparge at 168*F. I'll figure out water chemistry later, but I think I'm going to go for London water profile.
I'm looking into a way I can drop caramel / chocolate malts and
So, let me know what you think! Suggestions / advice or all out ridicule would be more than welcome.
One of the stouts I was looking at in another area of HBT was Oskar Blues Ten-Fiddy recipe, which calls for the following grain bill:
12 LBS 13.6 OZ Pale Malt (55.5%)
3 LBS 10.4 OZ Munich Malt 10L (15.8%)
1 LBS 15.2 OZ Flaked Oats (8.4%)
1 LBS 10.4 OZ Caramel Malt 60L (7.1%) ***
1 LBS 10.4 OZ Chocolate Malt (7.1%)
1 LBS 6.4 OZ Roasted Barley (6%)
*** Calls for British Crystal malt 53L, I would be substituting Caramel 60L because that is what I have available.
With a 66.5% efficiency it's intended to have a 1.107 OG, 88 IBU's, 55.2 SRM, 1.030 FG and 10.5% ABV.
When doing research for the Rogue Shakespeare Stout I looked at Brew Your Own's recipe here: http://byo.com/grains/item/3012-rogue-shakespeare-stout-clone.
And another clone recipe for the Shakespeare stout found here: http://beersmithrecipes.com/viewrecipe/9541/rogue-shakespeare-stout-clone.
In the recipe Shakespeare stout directly above, for a 5 gallon batch, they used:
9 LBS 10 OZ Pale malt (67%)
1 LBS 9 OZ Caramel 120 (11%)
1 LBS 9 OZ Chocolate malt (11%)
1 LBS 6 OZ Flaked Oats (9.5%)
3.5 OZ Roasted Barley (1.5%)
My REVISED, but not yet finalized recipe, taking into consideration comments, the Ten-Fiddy and the above Shakespeare Recipe I've adjusted my recipe to the following:
15 LBS 8 OZ Maris Otter (66.3%)
2 LBS 8 OZ Flaked Oats (10.7%)
2 LBS Chocolate Malt (8.6%)
1 LBS 8 OZ Caramel 60L (6.4%)
1 LBS 8 OZ Caramel 120L (6.4%)
6 OZ roasted Barley (1.6%)
4 OZ Cascade @ 60 minutes
2 OZ Cascade @ Flameout for 30 minute whirlpool
Rogue's Pacman Yeast - Wyeast 1764
This recipe is intended to hit a 1.105 OG, 72 IBU's, have 54.3 SRM, a FG of 1.029, and a ABV of 10.1%. 60 minute saccharification rest at 156*F and sparge at 168*F. I'll figure out water chemistry later, but I think I'm going to go for London water profile.
I'm looking into a way I can drop caramel / chocolate malts and
So, let me know what you think! Suggestions / advice or all out ridicule would be more than welcome.