Oatmeal stout advice

[benflath]

Just popped my first oatmeal stout and it's not too great. Not horrible, just over sweet and terrible head retention. I already know a few changes I'll be making for next time, but I'd appreciate the input on how to improve it (specifically head retention, since I thought flaked oats helped with that).

~6.5 gal pre-boil
5 gal fermenter
OG: 1.068
FG: 1.017

9 lbs 2-row
1.5 lbs flaked oats
1.2 lbs crystal 15L
0.5 lbs roasted barley
0.5 lbs chocolate malt
0.5 lbs black patent
2oz Willamette @ 60min
Wyeast Irish Ale yeast
4oz cane sugar for bottle priming

Thanks everyone!

 

[Pie_Man]

The recipe looks pretty good. To improve head retention, you can try adding a small amount of flaked barley which should improve head retention and is a fairly traditional stout ingredient.

 

[benflath]

Thanks, that will definitely make the next batch, whenever my fermenters are free again. I think it's 3rd in the brew queue...

Many people say Maris Otter is the way to go for stouts, but I like to keep it local. Maybe a little Victory? Some people have talked about "layering" the roasted barley with 1/2 light and 1/2 dark, so that may come in to the next version, too, as well as cutting back on the crystal.

Bonus: my next gravity readings should be easier and more accurate because my brother got me a refractometer for my birthday! Next family gathering it will be my beer against his cider. Best family rivalry ever! If only we had a 3rd brother making wine...