Sweet Oatmeal Stout PM

[DacotahBrewing]

I just formulated this recipe and want some feedback.

68% efficiency
OG: 1.050
IBU ~25
Yeast wlp028 Edinburgh ale


4.58 lbs Pale/golden DME 75%
1.44 lbs Roasted barley 10%
1.44 lbs Chocolate malt 10%
0.56 lbs Flaked oats 5%

8.6 AAU Northern Brewer (US) 1oz

Mash temp: 153*f 45 mins
Sparge 170*f 15 min rest

60 min boil
Northern brewer at 60 mins

Pitch at 68*f and ferment at 68*-70*f

 

[944play]

It's not a mash without enzymes, so you'll need some base malt to convert at least the oats. You have a lot of Choc and RB; consider cutting those back to maybe 10% total. A Sweet Stout basically demands lactose. Were you going to add some somewhere?

 

[DacotahBrewing]

It's not a mash without enzymes, so you'll need some base malt to convert at least the oats. You have a lot of Choc and RB; consider cutting those back to maybe 10% total. A Sweet Stout basically demands lactose. Were you going to add some somewhere?

I'm new to the whole grain thing so I don't exactly know any of details of it (i.e. the enzymes you speak of). I formulated the recipe using "Designing Great Beers" and because I didn't see any reference to lactose I never really considered it. I meant to keep this simple; get a base line recipe and start adding from there. I saw almost all of the recipes on here had (usually) more grain additions and I don't think anyone used the dark malts in the proportion I am planning on. Referencing the book I mentioned I decided to go on the high end of the dark malt spectrum from "tried and true" recipes. I guess my question is, besides a pronounced roast character what's the flaw with 10% of both choc and rb?

 

[944play]

Ashen, acrid, tarry, bitter stuff can crop up with a roast overdose.

Just for some perspective, the canonical (Dry Irish) Stout grainbill is 70% Pale Ale Malt, 20% Flaked Barley, and 10% Roasted Barley.