Help with a stout

[NorthMoonBrewing]

Hey guys, a buddy and I have been in the works of a oatmeal stout recipe and need some advice. We drink on two whole different aspects of craft beer, I'm hoppy and light, he's dark and dark only. He asked me about coming up with a Brown-Sugar, maple oatmeal stout just like the oatmeal we all used to enjoy as kids. I have a base oatmeal stout recipe, but what's the best way to get the two flavors into this beer without ruin the beer. I've heard add brown sugar to the boil, bottle with maple syrup...I'm just trying to make this idea become a reality. Open for any suggestions. Thanks guys and happy drinking!

 

[JKaranka]

Do you mean something sweet? The brown sugar will ferment completely ending up dry and at best slightly rummy. If you mean something that actually tastes like brown sugar try adding a little dark invert (or make it with pale and molasses) and some lactose for sweetness. If you are bottling you could add maple syrup at bottling. What grist are you going for? I tend to suggest 2lb of Brown malt plus anything very dark to match colour (up to preference: Patent, roast barley, midnight, chocolate...). Nice Scottish stout grist from 1868 with pale, amber and patent here:
http://barclayperkins.blogspot.co.uk/2016/04/lets-brew-wednesday-1868-william.html
Add lactose and invert #4, reduce bitterness a bit and Bob's your uncle.