[Wort-H.O.G.]

Those look good to me. I started adding a lb of flaked oats to my American stout because I love the creamy mouthfeel it gives. I guess it makes it sort of a hybrid stout but it's my house stout now. Great stuff.

I've tried oats and I've tried lactose. I might try oats again. They can keep the lactose

+1


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[HoosierBrew]

Yeah, the only thing I use a sweet stout for is to add coffee beans to. Not my favorite otherwise.

[deathlylost]

Yeah, the only thing I use a sweet stout for is to add coffee beans to. Not my favorite otherwise.

+1

I love adding coffee and/or vanilla beans to any stouts.

[klickitat jim]

Those look good to me. I started adding a lb of flaked oats to my American stout because I love the creamy mouthfeel it gives. I guess it makes it sort of a hybrid stout but it's my house stout now. Great stuff.

I've tried oats and I've tried lactose. I might try oats again. They can keep the lactose

+1


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At the risk of sounding snobby, I've worked pretty hard to get where I can consistently brew beers that aren't too sweet. Its just really a hard concept to me that I'd want to dump in a bunch of unfermentable sugar to an otherwise great beer. Like, hmmm, how can I make this taste more like my first extract stout kit?

[JJeffers09]

derailed stout and lactic question... is sweetened condensed milk an option at all in brewing? Random thought.

Are you thinking about lactose?

thinking about cheaper lactose...

[blatz]

Those look good to me. I started adding a lb of flaked oats to my American stout because I love the creamy mouthfeel it gives. I guess it makes it sort of a hybrid stout but it's my house stout now. Great stuff.

Rogue Shakespeare is a classic example, yet uses oats...

And I use oats in my American stout also.  so you have that going for you.

[HoosierBrew]

Those look good to me. I started adding a lb of flaked oats to my American stout because I love the creamy mouthfeel it gives. I guess it makes it sort of a hybrid stout but it's my house stout now. Great stuff.

Rogue Shakespeare is a classic example, yet uses oats...

And I use oats in my American stout also.  so you have that going for you.

Yep, Rogue Shakespeare was what I based mine on. Killer stuff.

[klickitat jim]

Here's where they appear to have finished.

The Am Stout
1.063  66IBU.                                          FG 1.017
62% GP
28% Dark Munich
7% Roast barley
3% chocolate
5.6ph 154/90 56Ca/37Cl/43SO4
47BU magnum 60min
11BU Centennial 10min
8BU Cascade 10min
1056 at 64, at 72 ambient now

Irish
1.040 31BU.                                               FG 1.010
68% GP
20% Flaked barley
10% Roast barley
2% black barley
5.4ph 75Ca from CaCl, no SO4 150/90
31 BU challenger at 60
1084 at 64, 72 now


I've got half pint samples quick carbing. I'll do a taste test tonight. Then one more FG and FpH test.

[HoosierBrew]

Looks pretty solid to me. I bet they're tasty.

[klickitat jim]

Hoping so. After a few years at this it would be nice to finally have a couple go-to stout recipes

[klickitat jim]

I taste tested them after work last night.

The Irish came out nice. I usually get a hint the "Guiness" fermentation profile from 1084, but this time it fermented pretty clean. Maybe it will come through a little once its properly carbed. It might need a touch of acid to sharpen it up a little.  I really like the recipe, and while I had some doubt about using Challenger, I don't anymore. They work perfectly as a single charge 60min hop. Especially if you're getting bored with using EKG in everything UK.

The American stout is a dandy I think. I'm a big fan of Deschutes Obsidian, and this is like a bolder fresher Obsidian. Might be a keeper as is. Good enough that I might have to ship it to NHC and see how it fairs.

Thanks for all the input guys!

[blatz]

I like the looks of that American stout Jim - I may have to borrow that recipe at some point

[klickitat jim]

Cool, go for it

[HoosierBrew]

So what do you think of the Am stout at the higher pH, Jim ? It's nice, right ?

[klickitat jim]

So what do you think of the Am stout at the higher pH, Jim ? It's nice, right ?

Yes it sure seems to be. I'll see what the final ph is on these tonight