Whoa! Tastes even better than I expected. So smooth, so creamy, so sweet.
I recently made a road trip with the family up to America's Brewpub in Aurora, Illinois. (BTW, this place is also home to the Walter Payton museum). Anyway, they had on a "Sweetness Stout." Chicago Bears fans (or anyone who has ever watched a down of football) will get the reference. After drinking it, I set my mind to doing a milk stout upon returning home.
I decided to add a bit of oatmeal as well - hence, Oatmeal Cream Stout.
Here is the only problem - one of my good buddies is a Bears fan (note - I am a Packers fan). I was so confident that the Bears would lose vs. the Saints that I told him if they won, I would name the beer "Sweetness Stout" on my own kegerator chalkboard. Well, now they've won. I love this beer too much to name it in honor of the Bears.
Oh well . . . I guess a bet is a bet. Anyway, here is the recipe if any are interested.
9 lbs. 2-Row
.50 lbs. Crystal 40L
.50 lbs. Crystal 60L
.50 lbs Chocolate Malt
.25 lbs. Crystal 120L
6 oz. Oatmeal
4 oz. Black Patent
4 oz. Roast Non-Malted Barley
3 oz. Dextrine Malt
1 lb. Lactose (added with 15 min. remaining in boil)
.50 oz. Columbus (14%) (60)
1 oz. Kent Golding (4.2%) (60)
1 oz. Fuggles (4.0%) (30)
Mashed at 155 degrees.
OG – 1.067
SG at racking to secondary – 1.016 (6.75%)
FG at kegging – 1.014 (7%)
[edit: just a note - I wish that I would have left the Black Patent out of the recipe. I was worried about it being dark enough and a bit too sweet, so I added it. I can taste a bit of the black patent, and its bitterness counteracts the sweetness of the lactose a bit. Next time, I may reduce it by half or eliminate it completely.]