I'm looking into doing an oatmeal stout in the near future too. What specs did you use to toast your oats and does it require any out-of-the-ordinary steps in the mash?
Here's the recipie. Oats instructions toward the bottom. I'm just gonna mash in the oats along with the other grains. My LHBS suggested that I add the oats on top though, as they can cause some clogs during sparge.
Recipe Type: All Grain
Yeast: wyeast 1084
Yeast Starter: 2000ml
Batch Size (Gallons): 5 gallons
Original Gravity: 1.048-1.051
Final Gravity: 1.010-1.013
IBU: 30
Boiling Time (Minutes): 90
Color: 68
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14
Tasting Notes: This is a very good Stout I try to have some on hand all the time.
Samuel Smiths Oatmeal Stout
Oatmeal Stout
Type: All Grain
Date: 8/28/2008
Batch Size: 5.00 gal
Brewer: Joe
Boil Size: 6.02 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:
Ingredients
Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 81.7 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.4 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 5.4 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 5.4 %
0.18 lb Roasted Barley (300.0 SRM) Grain 2.0 %
2.00 oz Goldings, East Kent [4.25%] (60 min) Hops 31.8 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
Beer Profile
Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.7 % Actual Alcohol by Vol: 0.6 %
Bitterness: 31.8 IBU Calories: 43 cal/pint
Est Color: 26.5 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 9.18 lb
Sparge Water: 4.25 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Mash In Add 11.48 qt of water at 161.4 F 150.0 F 90 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0
Pressure/Weight: 11.3 PSI Carbonation Used: -
Keg/Bottling Temperature: 50.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Toast oats on cookie sheet at 325F for 75 minuets