Imperial Oatmeal Stout

[Theis]

18 lb 2 row
12 oz English Chocolate
4 Oz Caramel 120
12 oz roasted barley
2 lb rolled oats
1 lb rice hulls

5.5 gallon batch, 70% efficiency, estimated Og about 1.10

Hops
1.5 oz Nugget pellet 60 minute boil
1 oz Willamette at flameout
IBU about 40

Yeast
Couple of options:

1. Pitch on yeast cake from Us-o5 or Nottingham that are currently finishing up primary of session ales
2. US-04 with a 3/4 gallon starter

I'm basing this off Midwest's imperial stout recipe and adding oats and rice hulls. They recommend pitching champagne yeast in the secondary to increase attenuation- any thoughts?

Thanks.

 

[JonM]

Looks good to me. That 04 should give you a great malty flavor in the finished product.

I've had really good results with high grav beers using just a healthy starter and 02. I'd be reluctant to add champagne yeast because it might dry the beer out too much.

 

[Hoodweisen]

pitching the champagne yeast will dry the beer out making the oatmeal useless Because, i dont believe the dryness willnot accentuate the creaminess. I believe u are shooting for a sweet stout so forgo the champagne yeat and mash at around 157F that will give more complex sugars in your wort that cant be eaten by the yeast.
I wouldnt be worried about getting a higher ABV any way becae if u get it to around 10 percent you wouldnt want to drink it for at least six month.
Whereas a 7-8 percent beer will be just as enjoyable in less time