Simple oat stout ideas

Discussion in 'General Recipe Discussion' started by Nicks90, May 1, 2019.

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  1. May 1, 2019 #1

    Nicks90

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    Thinking of putting on my first full sized AG stout next week and want the collective wisdom on my recipe.

    3kg pale malt
    500gm cheap porridge oats
    200gm dark crystal malt 340ebc
    200gm pale crystal malt 110ebc
    200gm black patent

    Aiming for approx 25ibu's using fuggles in the boil with a small fuggles dry hop and some Wilko's finest notty yeast to ferment it.
    Will this give a respectable easy drinking stout, or will it be a bit sickly sweet?
     
  2. May 2, 2019 #2

    Zephyr259

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    I'd probably add another 200g of chocolate malt or roasted barley as with only 200g black malt you'll probably end up in the brown ale / porter region. Greg Hughes milk stout (only recipe i have on hand) has 300g chocolate and 200g roast barley. Otherwise, I don't see anything out of place, looks like it should come out about 1.044 if you hit 75% efficiency so around 4.3 - 4.6%.
     
  3. May 2, 2019 #3

    ACBEV

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    I really like brown and chocolate malt in my stouts... If it were me I'd ditch the crystal and black malts and replace them with 300g of brown and 300g of chocolate malt. For more astringent, smokey flavour, go with black malt. I find roast barley to be very sharp and astringent and not to my taste.
     
  4. May 2, 2019 #4

    Nicks90

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    Thanks guys,
    I think I'll swap out the crystal 110 for 200gm chocolate malt to ensure its nice and dark, but I like black patent!
     
  5. May 2, 2019 #5

    Slid

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    Good move, it will work well.
     
  6. May 2, 2019 #6

    An Ankoù

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    Looks good to me. I'd probably substitute the black malt with carafa special number 3. It's the same stuff with the malt husks taken off before roasting, and it's a lot smoother.
     
  7. May 2, 2019 #7

    Nicks90

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    Funnily enough that is just what I've bought!
    Saw it and thought... Hmm why not
     
  8. May 3, 2019 #8

    Oneflewover

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    What is your mash temp? I'd be a little concerned that your yeast choice might result in a lack of body, particularly if you are creating a very fermentable wort
     
  9. May 3, 2019 #9

    Nicks90

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    Was going to shoot for a mash temp of 70c to try and give it some oomph
     

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