Oatmeal Stout Question

My vote is go for it. It looks like a good beer. The roast profile will not be as complex as mixing multiple dark roasted grains, but this is not necessarily a bad thing. I especially think you are safe since you have a character base malt and yeast choice. There will be plenty going on as is.

 

Yeah you will be fine - the last stout I did had 7.6% chocolate and 2.5% pale choc and I'd say it was roasty enough to be called a stout rather than a dark/black ale. It did have some crystal rye and dark invert in it too to add a bit more complexity though

 

Absolutely brew it. Should be fine!

 

When I brew my Oatmeal Stouts I use a combination of Chocolate Stout (typically 0.75 lbs.) and Black Patent Malt (typically 0.25 lbs.). I think that solely using Chocolate Malt would be OK for making an Oatmeal Stout.

Please report back how using 2 lbs. of Chocolate Malt works for you.

On a related matter, which Malting Co. are you using for your Chocolate Malt?

Cheers!

 

This is redundant

 

I have only brewed using English versions of Chocolate Malt since I have read/heard they provide a more chocolately aspect to the beers.

I have seen people report that Briess Chocolate Malt is 'lower' in this characteristic. Assuming this input is valid perhaps more Briess Chocolate Malt is a 'good thing'?

I have no personal experience I can leverage here but maybe you should just brew with the 2 lbs. For some reason I do not feel this will harm and maybe it will be a benefit?

I recommend that you follow your personal instincts here.

Cheers!

 

Hmm, maybe there is a joke here I don't fully get!?!

Is it the words of "Oatmeal" vs. "Oats"?

Cheers!

 

Oatmeal is always flaked...by definition (I think )
Pardon me, but I've had my share of beer pemmican today

 

Now I get the 'joke'!!

Cheers!