[riceral]

I am planning another brew before the end of the year. The recent discussions on the Forum have made me thirsty for a stout.

I have found this recipe online: http://www.candisyrup.com/uploads/6/0/3/5/6035776/toasted_oat_cream_stout_-_variation_010x.pdf

7.0 lbs   Maris Otter
1.0 lbs   Caramunich
1.0 lbs Toasted rolled oats (275*F for 2 hrs)
0.75 lbs  Chocolate Malt
0.25 lbs  Chocolate malt (steep 20 minutes)
1.0 lbs D-180 candi syrup
0.5 oz Northern Brewer hops (8.2% AA) 60 minutes
1.0 Fuggle (5.0% AA)  30 minutes
US-04 yeast

My limited experience is that stouts have roasted barley. This recipe doesn't have any.

What are your thoughts? Would the addition of, say, 4-6 oz roasted barley made the recipe a more "traditional" stout?

[kramerog]

Yeah, I would add roasted barley and decrease the chocolate malt to get something more stouty.  Still even then it seems like it would be  more of a porter although the oatmeal suggests an oatmeal stout.

[fmader]

I agree with adding roasted barley. I would say keep what chocolate is there and add a pound of roasted barley. Don't mash any of that. Do a 24 hour cold steep of those grains crushed. By doing this method, you need more malt, but this finished beer has a much smoother less bittered taste.

[HoosierBrew]

I would either pitch a Belgian yeast instead of S-04 and call it a Belgian stout (after all the recipe did come from Candi Syrups) OR lose the D180 and add a lb of roasted barley and have a more authentic stout. Either way you would have a good beer.