Oatmeal Stout Recipe

[Dhm8484]

Okay so I change up what I was going to do and decided to go with a oatmeal stout for next brew day next week. This is what I cam up with:

9 pounds of Maris Otter
1 pound of Flaked Oats
10oz of chocolate malt
8 oz of Caramel 80
8 oz of Victory Malt

11.63 pounds total 5.5 gallon batch
1.054 OG
1.013 FG
5.48%
26.96 IBUs using Willamette
SRM 23.24. Using Brewers Friend
Mash at 154
Ferment at 66 with Nottingham
Thoughts? Going Friday to get the stuff.
Thanks in advance

 

[MrPowers]

It looks like a pretty good recipe to me. I would probably toast the oats in the oven at 350F for 20-30 minutes a couple of days before brewing with them.

I would also bump up the Chocolate Malt or add a small amount of Black Patent to increase the color a bit. I like my stouts to be jet black.

 

[jlinz]

Looks pretty good. Maybe consider 8oz or so of black roasted barley and some white wheat for head. + 1 to a touch of black patent or blackprinz for color. I have no experience with the victory malt in an oatmeal stout and don't use it. Also, I'm a big fan of WLP 002 in my oatmeal stout, but of course it's all a matter of taste.

 

[Dhm8484]

Okay I'll bump up the chocolate malt maybe to 13 oz? And was thinking of switching to s-05 yeast

 

[Northern_Brewer]

was thinking of switching to s-05 yeast

Noooo - for this kind of thing you need a nice characterful British yeast, both for flavour and for not too much attenuation, you don't want to dry/thin it out.

You might want to compare with the recipe for Maclays, probably the original oat stout :
http://barclayperkins.blogspot.com/2012/06/lets-brew-wednesday-1909-maclays.html

 

[corax]

It's obviously just a matter of taste, but I would definitely want it darker and roastier than 13oz of chocolate malt could provide. I'd want either black roasted barley or black malt in addition to the chocolate malt, and bring the total roast malts to between 1 and 1.5 pounds. Going with your original 10 oz. chocolate malt, how about an additional 10 oz. black roasted barley?

 

[Bokito]

Ferment at 66 with Nottingham
Thoughts?

I brewed my stouts with Nottingham, until one day I ran out and used an English Ale yeast. I'm never going back to Notty. Especially the mouthfeel is different, it just has so much more body.