Im going for Roasty with chocolate in back ground…
Falvor Im aiming for: Like a a good cup of dark roasted Petes coffee… I do not like medium coffee or light…
“BLAGHHHHHHHH”
Method: All Grain Yeast: WLP004 irish Ale witha 0.75 pro ale Starter id use denys yeast strain but Id have to order it… Mash Temp: 153F @ 60 mins or so
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.52 gallons
Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Original Gravity: 1.059
Final Gravity: 1.016
ABV (standard): 5.58%
IBU (tinseth): 33.94
SRM (morey): 35.21 BU/GU ratio: .58 for this recipe
Fermentables
Amount Fermentable PPG °L Bill %
5 lb United Kingdom - Golden Promise 37 3 44.4%
3.25 lb Belgian - Pilsner 37 1.6 28.9%
1 lb Flaked Barley 32 2.2 8.9%
1 lb American - Roasted Barley 33 300 8.9%
0.5 lb United Kingdom - Carastan (30/37) 35 34 4.4%
0.5 lb United Kingdom - Chocolate 34 425 4.4%
**11.25 lb Total **
Hops Amount Variety Type AA Use Time IBU
0.5 oz Magnum Pellet 13.7 Boil:55 min 24.64
1 oz Willamette Pellet 5.1 Boil:15 min 9.31
You might want some oats in there to round out the mouthfeel a bit along with keeping the pH in the higher range of things (maybe 5.6-5.7). That will help balance out the roastiness you’re going after with this. I understand wanting a big roasty beer but if you don’t balance it at least a little, it could come off a bit acrid. More like burnt coffee rather than a nice dark roast coffee that’s been well-brewed.
Good advice on pH and using oats (oatmeal stout, right?). Also, I’d drop the pils and add that amount back in Golden Promise. Pils would be lost in a roasty beer like this. And 10 -15% oats would be about right IMO.
I would swap the flaked barley for some flaked oats and get rid of the pilsner and just add some more golden promise. Just to be on the safe side I would lower the amount of dark grains you have to around 10%. When I do Oatmeal stouts I try to go 75% base malt, 10% oats, 10% dark grains 5% caramel style malt. I think you have a good start just needs some tweaking.
I think this looks fine, Maris Otter, Golden Promise or even American Pale Ale malt would work out great for a base malt, of course the English Pale Ale malts would be best. I would favor more Oats in place of the Barley (for an Oatmeal Stout), if you want to use both maybe 50/50 would be best for that addition. My only suggestion would be maybe a darker Crystal malt, something like C-60 or C-80 for this kind of Stout is a more usual choice.
Mash temp looks good, something around 154*. An English Ale yeast might make for a better Stout. I haven’t used the Irish Ale much so I can’t fully coment on that. Looks like you are off to a good beer.
id use denys yeast strain but Id have to order it…