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
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?