WLP023 Burton ale yeast in oatmeal stout

[Metalpure]

Hi there
I have wlp023 been sitting in my fridge for some time since I was sold on their fantastic performance in stouts and porters. Since then I have been searching for some recipes that actually used wlp023, experience with it etc and surprisingly there are very little (at least on the internet). So I decided to go for it my way, so here is the recipe, please comment on it as well as yeast if you have any experience with that particular strain in stout.
Oatmeal stout:
72.6% Simpsons maris otter
5.7% Simpson golden naked oats
4.8% flaked oats - toasted
3.8% Simpsons crystal medium
1.9% Simpsons crystal DRC
4.8% chocolate malt
2.9% black malt
OG 1.060
FG 1.017
IBU 35
Color 80 EBC
Wlp023 button ale

grain bill in combination with that yeast? Goal is to have smoothy velvety oatmeal stout, rich in chocolate notes, hints of nuts, honey and caramel sweetness, very little dark fruits and roastiness. Cheers for your comments.

 

[Metalpure]

Sorry, there is 76.2% maris otter

 

[jlinz]

Looks good. I would think maybe there could be some roasted barley in there for a stout. One other thing to know. That yeast does throw some interesting esters. May not be as prevalent in a stout as say a pale ale, but the yeast is fruity in a pale ale even around 63. I love that yeast though.

 

[Metalpure]

Looks good. I would think maybe there could be some roasted barley in there for a stout. One other thing to know. That yeast does throw some interesting esters. May not be as prevalent in a stout as say a pale ale, but the yeast is fruity in a pale ale even around 63. I love that yeast though.

I was gonna use some roasted barley but I read in numerous sources that in classic British oatmeal stout roastiness should be limited. Even brad smith says in his blog that roasted barley is a no go for oatmeal stout.
Regarding the wlp023 , yeah, I chose these little fellas for that fruity profile . I think it can go nicely and complement nicely smooth nutty chocolate stout.

 

[jlinz]

Hmm. I beg to differ with your experts about the roasted barley. This is a really good oatmeal stout I made twice.

https://www.homebrewtalk.com/showthread.php?t=210376

As far as the fruitness of wlp 023 goes, I think it will probably be welcome in a stout.

 

[jlinz]

In fact, now that I think about it, I'm going to make that sucker for the holidays...

 

[Metalpure]

Yeah I looked at that recipe. Do you think wlp023 will fit nice with it?

 

[Metalpure]

Hmm. I beg to differ with your experts about the roasted barley. This is a really good oatmeal stout I made twice.

https://www.homebrewtalk.com/showthread.php?t=210376

As far as the fruitness of wlp 023 goes, I think it will probably be welcome in a stout.

This is the brad smiths blog: http://beersmith.com/blog/2011/09/23/oatmeal-stout-recipes-great-beer-styles/
I think he knows a bit about brewing. On the other hand I am not saying that roasted barley should not be in oatmeal stout, I have had some fantastic oatmeal stout a with insane amount of roasted barley

 

[Metalpure]

Hmm. I beg to differ with your experts about the roasted barley. This is a really good oatmeal stout I made twice.

https://www.homebrewtalk.com/showthread.php?t=210376

As far as the fruitness of wlp 023 goes, I think it will probably be welcome in a stout.

This is the brad smiths blog: http://beersmith.com/blog/2011/09/23/oatmeal-stout-recipes-great-beer-styles/
I think he knows a bit about brewing. On the other hand I am not saying that roasted barley should not be in oatmeal stout, I have had some fantastic oatmeal stout a with insane amount of roasted barley, brewed a couple which were okay.

 

[jlinz]

Yeah I looked at that recipe. Do you think wlp023 will fit nice with it?

I would think so.

 

[jlinz]

This is the brad smiths blog: http://beersmith.com/blog/2011/09/23/oatmeal-stout-recipes-great-beer-styles/
I think he knows a bit about brewing. On the other hand I am not saying that roasted barley should not be in oatmeal stout, I have had some fantastic oatmeal stout a with insane amount of roasted barley, brewed a couple which were okay.

Yeah, I know of him. Not questioning his credibility. Just pointing out that I disagree on this point.

 

[McKnuckle]

There are a few "luminaries" in homebrewing who have contributed a lot to the hobby. That doesn't make their opinions and perceptions any better than yours or mine. In fact, one can argue that homebrewing lives in a bubble at times, following mantras rooted in hearsay or no longer known to be true.

Here's another oatmeal stout grain bill that rocks. It's a riff on Guinness (which doesn't use oats):

70% Maris otter
8% Flaked oats
8% Flaked barley
7.5% Roasted barley
2.5% Carafa II
4% Crystal 80

Use enough grain to reach 1.045 OG, bitter to 35 IBU with EKG, Fuggle, etc.

 

[jlinz]

There are a few "luminaries" in homebrewing who have contributed a lot to the hobby. That doesn't make their opinions and perceptions any better than yours or mine. In fact, one can argue that homebrewing lives in a bubble at times, following mantras rooted in hearsay or no longer known to be true.

Here's another oatmeal stout grain bill that rocks. It's a riff on Guinness (which doesn't use oats):

70% Maris otter
8% Flaked oats
8% Flaked barley
7.5% Roasted barley
2.5% Carafa II
4% Crystal 80

Use enough grain to reach 1.045 OG, bitter to 35 IBU with EKG, Fuggle, etc.

Have to agree with you. It's easy in this hobby to take everyone at their word. Still, I think it's better to make your own way sometimes.

In the end, I just think one doesn't have much of a stout without the barley. An oatmeal porter, maybe. A stout, not so much.