Stout help

Is the problem that the beer doesn't have enough body or isn't big enough? Or is it that it lacks a roasty punch?

 

I think a good approach in a situation like this is "give them what they want"—more malt and more roasted barley. You could also try shifting from 2-row to a more characterful grain like Golden Promise. Even just dialing up the LME would probably do the trick, though, in terms of body. The big complaint with malt extract is that it tends to contribute more body than people want, but for this beer, that's a feature not a bug.

 

Swap caramel 40 with Flacked oats , mash 157 F

 

Even though stout is listed by Wyeast as a suitable style, I think 77% attenuation is a little high if you are looking for more body. I would use a yeast in the 60-70% range.

Edit: I've used WLP-023 (Burton Ale) which is supposed to be equivalent and I don't remember getting that much attenuation (77%) in a Barleywine, but I could be wrong.

 

That recipe should make a good Stout. But you could try:

Swapping the RB and chocolate quantities, or do 8% of each.

You could change yeast to S04, (low attenuation) works nice for oatmeal stout.

Up the flaked oats to the 15-20%. I think if you're making an oatmeal stout, the flaked oats should be at least this much.

Increase OG to 1.060-1.065.

 

I'm a pretty big fan of Wyeast 1968, partly because it flocculates really well. It would be another option to consider, it is definitely an English type of yeast (Fuller's).

 

you'd probably want to charge your friends a few bucks for the beer or you'd want someone who is in the brewing community.

Free beer is always good beer to friends.

 

I've said it before, I like a bit of black patent in a stout.

If it works for Sierra Nevada, it works for me
http://www.sierranevada.com/beer/year-round/stout

 

“A lot of feedback was it was a little thin…”

There are a number of things you could do to increase the body:

· Up the mash temperature a bit (e.g., 158 degrees F)

· Utilize Danstar Windsor yeast since this strain in a low attenuator

· Increase the specialty malt percentage

If you are looking for a bit more malt character there are a few things to consider:

· Utilize a more characterful base malt. I use Floor Malted Marris Otter when I brew my Oatmeal Stouts

· Include a bit of Black Malt but be judicious here since a little bit of Black Malt goes a long way. I use ¼ lb. of English Black Malt when I brew my Oatmeal Stouts

· Increase the amount of Roasted Malt

I would caution you to not implement all of the above at the same time since this might go a bit too far the other way? Or if you are looking for the ultimate in chewy and malty go for all of the above?

Cheers!

 

Key word is "bit" as SN stout also has Carafa, Chocolate, and Roast Barley

 

A bit is key, but so many people focus on the Chocolate and Roast Barley and forget that a little bit of Patent Malt works really well in a stout.

 

I've never used GNOs in a stout, but I liked them in a couple APA/IPA type beers a couple years ago. If you use them, I would drop the C40. I would probably still keep the regular oats since I don't remember the GNOs adding tons of body.

You might also think about switching the C40 for C80 or C120 or even Special B. The darker caramel malts give more "dark fruit" flavor that seems to work in a stout. If you go this route, be careful not to over do it, especially with C120 or Special B.

 

MO is the base for my Russian Imperial Stout and definitely the black patent. Haven't made an oatmeal stout but I love MO for my english beers.

 

I know you don't want to mess with your water chemistry but I added 26 grams of chalk and 6 grams of gypsum to my last 10 gallon batch and I think it helped drop the acidity I usually have in a rich stout and gave more mouthfeel. I was targeting a Guinness type water profile based on my own water but I will be adding this to all of my future stouts.