So I made a stout recipe going off of a few others and tweaking it to come out somewhat similar to the oatmeal stout from Ninkasi Oatis. The Oatis has excellent coffee and roasty flavors coming through with good body. OG of 1.072(no FG listed) Didn't want this to be a clone but wanted something equally good.
My problem is my stout seems somewhat thin and very boozy. The OG was 1.071 and the FG was 1.020. I used s-04 and fermented at a constant of 66 degrees.
I just want to know haw to bring out more coffee and chocolate flavors with my recipe and lower the boozy taste while keeping the level at roughly 7 percent. I think the Willamette hops might have been a bad choice and I should have just gone with EK goldings throughout. But again I am looking for a more Coffee and chocolate malt forward proflie.
The recipe is:
35% 5 0 Pale Malt (Maris Otter) 34 30
35% 5 0 Briess Pale Ale Malt 37 3
7% 1 0 Flaked Oats 33 2
5% 0 12 Briess Chocolate 350 L 34 350
5% 0 12 Victory Malt 34 25
4% 0 10 Franco Belges Kiln Coffee 25 150
4% 0 8 English Crystal, 70-80 L 34 75
4% 0 8 Black Barley (Stout) 25 500
14 2
Batch size: 5.0 gallons
Original Gravity: 1.070 measured (1.072 estimated)
Final Gravity: 1.020 measured(1.019 estimated)
Color: 50° SRM / 98° EBC (Black)
Mash Efficiency 72% measured (75% used for O.G. estimate)
hops
USE TIME OZ VARIETY FORM AA
first wort 60+ mins 2.0 East Kent Goldings leaf 5.0
boil 30 mins 0.75 Willamette leaf 4.7
boil 5 mins 0.75 Willamette leaf 4.7
Boil: 7.0 avg gallons for 60 minutes
Bitterness: 46.7 IBU / 10 HBU
yeast: Safale S-04 Dry Yeast
6.7% ABV / 5% ABW
(7.1% est. ABV / 5% est. ABW)
Thanks guys for any help.
My problem is my stout seems somewhat thin and very boozy. The OG was 1.071 and the FG was 1.020. I used s-04 and fermented at a constant of 66 degrees.
I just want to know haw to bring out more coffee and chocolate flavors with my recipe and lower the boozy taste while keeping the level at roughly 7 percent. I think the Willamette hops might have been a bad choice and I should have just gone with EK goldings throughout. But again I am looking for a more Coffee and chocolate malt forward proflie.
The recipe is:
35% 5 0 Pale Malt (Maris Otter) 34 30
35% 5 0 Briess Pale Ale Malt 37 3
7% 1 0 Flaked Oats 33 2
5% 0 12 Briess Chocolate 350 L 34 350
5% 0 12 Victory Malt 34 25
4% 0 10 Franco Belges Kiln Coffee 25 150
4% 0 8 English Crystal, 70-80 L 34 75
4% 0 8 Black Barley (Stout) 25 500
14 2
Batch size: 5.0 gallons
Original Gravity: 1.070 measured (1.072 estimated)
Final Gravity: 1.020 measured(1.019 estimated)
Color: 50° SRM / 98° EBC (Black)
Mash Efficiency 72% measured (75% used for O.G. estimate)
hops
USE TIME OZ VARIETY FORM AA
first wort 60+ mins 2.0 East Kent Goldings leaf 5.0
boil 30 mins 0.75 Willamette leaf 4.7
boil 5 mins 0.75 Willamette leaf 4.7
Boil: 7.0 avg gallons for 60 minutes
Bitterness: 46.7 IBU / 10 HBU
yeast: Safale S-04 Dry Yeast
6.7% ABV / 5% ABW
(7.1% est. ABV / 5% est. ABW)
Thanks guys for any help.