EagleDude wrote:No real answers for you here, but a couple thoughts. First, it depends a bit on what you are trying to acheive with the final product. For an oatmeal stout Mashing at 149 and the corresponding FG of 1.011 seems low. A higher mash temp of 154-156 would give you more mouthfeel and leave more unfermentables in the wort --> may add to some of your flavor issues. Second thought, the specialty grains seem to be a bit low. I recently brewed an Oatmeal stout for the first time in years and used a little higher crystal (80), Victory, Chocolate, roast barley, and oats --> All ~ double the amounts or more than you used for an equivalent 5-6 gallon batch.
For the record, my recipe was derived from the BCS oatmeal stout. Hope this helps.
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