so I had one and I am on the bandwagon with everyone else, I made a version I found that went like this:
Brisse LME
Mangrove Jak M79 Burton Ale Yeast
Kent Goldings (U.K.) 1oz at 60 and 1oz at 30
Flaked Oats RG 1lb which I toasted first
Briess Carapils 0.25lb
Briess Chocolate 0.50lb
Thomas Fawcett 90L/Crystal 90 Malt 0.50lb
Briess Roasted Barley RG .25lb
steeped grains 30 min @ 154
boiled 60 min
here are my thoughts. it taste pretty good but abit thin, the head was nice and bitterness was just a bit much. I did not get the full mouth feel/oiliness and sweetness desert like taste I get from SS oatmeat stout. what am I missing? here is the new receipe I want to do let me know what I can change.
Fermentables
5.5 gallon batch
Partial mash/extract
BIAB
Amount Fermentable PPG °L Bill %
4.54 lb Liquid Malt Extract - Light 35 4 55.7%
16.5 oz American - Caramel / Crystal 90L 33 90 12.7%
16.5 oz Flaked Oats 33 2.2 12.7%
11 oz Flaked Barley 32 2.2 8.4%
8.25 oz American - Chocolate 29 350 6.3%
5.5 oz American - Roasted Barley - (late addition) 33 300 4.2%
8.15 lb Total
Hops
Amount Variety Type AA Use Time IBU
1.38 oz Fuggles Pellet 4.5 First Wort 15.2
0.69 oz Fuggles Pellet 4.5 Boil 30 min 9.64
OG:1.044
Final Gravity: 1.010
ABV (standard):4.45%
IBU (tinseth): 24.84
SRM (morey): 28.15
help me make a creamier and fuller beer that tastes like a sam smith
My question really lies in the taste and profile of the chocolate, and the barley and the oats and flaked barley and how they will impact the beer. i don't want to over do them however i don't want another thin beer.
Brisse LME
Mangrove Jak M79 Burton Ale Yeast
Kent Goldings (U.K.) 1oz at 60 and 1oz at 30
Flaked Oats RG 1lb which I toasted first
Briess Carapils 0.25lb
Briess Chocolate 0.50lb
Thomas Fawcett 90L/Crystal 90 Malt 0.50lb
Briess Roasted Barley RG .25lb
steeped grains 30 min @ 154
boiled 60 min
here are my thoughts. it taste pretty good but abit thin, the head was nice and bitterness was just a bit much. I did not get the full mouth feel/oiliness and sweetness desert like taste I get from SS oatmeat stout. what am I missing? here is the new receipe I want to do let me know what I can change.
Fermentables
5.5 gallon batch
Partial mash/extract
BIAB
Amount Fermentable PPG °L Bill %
4.54 lb Liquid Malt Extract - Light 35 4 55.7%
16.5 oz American - Caramel / Crystal 90L 33 90 12.7%
16.5 oz Flaked Oats 33 2.2 12.7%
11 oz Flaked Barley 32 2.2 8.4%
8.25 oz American - Chocolate 29 350 6.3%
5.5 oz American - Roasted Barley - (late addition) 33 300 4.2%
8.15 lb Total
Hops
Amount Variety Type AA Use Time IBU
1.38 oz Fuggles Pellet 4.5 First Wort 15.2
0.69 oz Fuggles Pellet 4.5 Boil 30 min 9.64
OG:1.044
Final Gravity: 1.010
ABV (standard):4.45%
IBU (tinseth): 24.84
SRM (morey): 28.15
help me make a creamier and fuller beer that tastes like a sam smith
My question really lies in the taste and profile of the chocolate, and the barley and the oats and flaked barley and how they will impact the beer. i don't want to over do them however i don't want another thin beer.
