This will the the first recipe I have designed myself. I was hoping everyone could give it a quick look-over and make sure I'm not making any big mistakes. My intent is to have a very full-body, creamy and rich stout. As far as equipment goes, I will be using the Braumeister which is basically BIAB.
Review my Oatmeal Stout Recipe
- Thread starter clex25
- Start date
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For a fuller body, I would certainly raise the amount of oats...possibly to double what you have listed (or more), especially if you want the classic oat flavor to come through. I'd also drop the Black Patent and use a bit more of the Roasted Barley...it'll supply a few more dextrins which will help with the body.
I don't personally BIAB, so I don't know how much of an issue it is, but with 2-3+ pounds of unmalted barley and oats, some rice hulls would help with your sparge drainage.
While the oats will definitely add a lot of creaminess and body, oats can also add an oily sensation to the mouthfeel. Adding a small amount (maybe 4oz?) of lactose either at the end of the boil or at bottling will definitely add some heft to the body and a creaminess to the mouthfeel that will avoid oaty-oiliness and excessive head upon pour - just be sure not to add so much that it turns into a sweet stout!
I don't personally BIAB, so I don't know how much of an issue it is, but with 2-3+ pounds of unmalted barley and oats, some rice hulls would help with your sparge drainage.
While the oats will definitely add a lot of creaminess and body, oats can also add an oily sensation to the mouthfeel. Adding a small amount (maybe 4oz?) of lactose either at the end of the boil or at bottling will definitely add some heft to the body and a creaminess to the mouthfeel that will avoid oaty-oiliness and excessive head upon pour - just be sure not to add so much that it turns into a sweet stout!
Thanks for the suggestions. The main reason I threw in some Black Patent was to darken the color a bit. In Beersmith, the anticipated color was looking a little too light without something darker in there. Should I go with some black barley instead, or perhaps lower the amount?
I would definitely go with the barley. It'll play with the oats better than the patent will. It's also more historically accurate - you're using an Irish yeast and Black Patent was an English invention. If you're truly happy with your anticipated body, OG, etc. and still want it darker, I'd be more likely to to add one of the Carafa malts than patent.
