BugAC
Well-Known Member
I'm formulating an oatmeal stout recipe at the moment. I'm also using some commercial examples of stouts (not necessarily oatmeal) for ideas such as Oskar Blues Ten Fiddy, and Jester King Black Metal.
Here is what i have so far. Let me know your comments/concerns/suggestions.
SG - 1.065-1.068
Grains
79% Maris Otter
8% Flaked Oats (or oatmeal toasted in oven)
4% Roasted Barley
4% Coffee Malt
5% Chocolate Malt
Hops - IBU's 35-45, BU/SG Ratio - .6
1 oz. E. Kent Goldings (60 minutes)
.5 to .75 oz. Millenium (60 minutes)
**willing to take any hop addition suggestions. Timing/dry hopping/etc...
Yeast
Irish Ale or English Yeast
(haven't really looked into the yeast too much yet. Suggestions wanted)
Here is what i have so far. Let me know your comments/concerns/suggestions.
SG - 1.065-1.068
Grains
79% Maris Otter
8% Flaked Oats (or oatmeal toasted in oven)
4% Roasted Barley
4% Coffee Malt
5% Chocolate Malt
Hops - IBU's 35-45, BU/SG Ratio - .6
1 oz. E. Kent Goldings (60 minutes)
.5 to .75 oz. Millenium (60 minutes)
**willing to take any hop addition suggestions. Timing/dry hopping/etc...
Yeast
Irish Ale or English Yeast
(haven't really looked into the yeast too much yet. Suggestions wanted)