Oatmeal stout recipe suggestions

You don't have to do the math in your head. If you don't have brewing software or a spreadsheet, you can use something like this...

http://www.realbeer.com/hops/bcalc_js.html

 

“I'm not great with bitterness calculations and whatnot so I'd really appreciate some advice as to which hops to use at what point in the boil as well as how much to use of each (I have an ounce of each type).” My recommendation for making Oatmeal Stouts is to only make a bittering addition. I prefer a bittering addition of around 8 AAUs. If you bitter with ½ ounce of Magnum that would get you in the ballpark.

I recognize that you didn’t ask for a critique of your recipe, but ….

You have an awful lot of crystal/carapils malt in that recipe; a total of 3 lbs. I personally do not use any crystal/carapils in my Oatmeal Stouts. I would recommend that you nix the use of these malts. If you feel compelled to use crystal malt then you really should ‘dial it down’; maybe only 0.5 lbs. of crystal (and zero carapils).

If you do indeed nix or ‘dial down’ your crystal malts, just bump up the pale ale malt to get you to your intended OG.

Cheers!

 

Based on the recipe above, and a lot of crystal malts as mentioned above. I would not sweeten this beer more with lactose.

 

Add lactose to the boil (Start is fine, or end of boil is fine if you want to increase hop utilization). It will add creamyness, but not much sweetness.

I know you don't want any critques, but with the lactose and the oats, and crystal malt, you don't need the carapils, just replace it with some base malt.

Oatmeal stouts can vary from fairly sweet to the dry side, so the crystal malt is fine. Your original recipe post asked for a sweet/milk oatmeal stout, so aside from the carapils, I think your recipe looks good.