Hi! I'm trying to develop a recipe approximating Brasserie McAuslan's St. Ambroise Oatmeal Stout. While I did find some information indicating the brewery's ratios (50% 2 row, 15% each Roasted Barley and Chocolate Malt, 5% each Wheat Malt, Flaked Corn, Flaked Oats, Dark Crystal) I also read that these proportions do not attenuate well to homebrew batch sizes. So I'm working from Jamil's Oatmeal Stout recipe with a higher roasted/dark malt ratio and some wheat. I also know that St. Ambroise uses EKG, Perle and Willamette hops (although I don't know where and when), so I'm trying a bit more of a complex hop combination. I'm still a newish homebrewer, so I'd love some feedback on this recipe before I brew it this weekend!
Edited recipe, based on below comments and suggestions:
I calculated this using Brewtarget open-source software, but this is my first recipe that is more than just tweaking of an established source.
Based on 70% Brewhouse efficiency, 23L (6-gal) batch size
Recipe Type: All-Grain
Maximum O.G.: 1.080
Estimated O.G.: 1.056
Estimated F.G.: 1.017
Colour: 32.5
IBU: 34.6
9 lb Pale 2-row
1 lb Flaked Oats
1 lb Wheat Malt
1 lb Roasted Barley
1/2 lb Chocolate Malt
1/2 lb Dark Crystal 70-80L
2 oz EKG 5.0% First Wort Hops
1.5 oz Willamette 5.1% FWH
60min infusion mash @154F
Wyeast 1968 - London ESB Ale, no starter.
Thoughts? Comments? Gratuitous insults?
Edited recipe, based on below comments and suggestions:
I calculated this using Brewtarget open-source software, but this is my first recipe that is more than just tweaking of an established source.
Based on 70% Brewhouse efficiency, 23L (6-gal) batch size
Recipe Type: All-Grain
Maximum O.G.: 1.080
Estimated O.G.: 1.056
Estimated F.G.: 1.017
Colour: 32.5
IBU: 34.6
9 lb Pale 2-row
1 lb Flaked Oats
1 lb Wheat Malt
1 lb Roasted Barley
1/2 lb Chocolate Malt
1/2 lb Dark Crystal 70-80L
2 oz EKG 5.0% First Wort Hops
1.5 oz Willamette 5.1% FWH
60min infusion mash @154F
Wyeast 1968 - London ESB Ale, no starter.
Thoughts? Comments? Gratuitous insults?