"Quad C" Recipe help needed...

[jimjohson]

Personally I'd go with flaked, and only use 1#. However I tend to be a little conservative when brewing a new recipe.

[JimH]

So, the grocery store just down the block sells "quick oats" for .61/lb. thinking that might work? I did dome research on HBT and lots of people there just use regular grocery store quick oats since it's the same stuff but cheaper than LHBS oats.

JJ, I was thinking 2 pounds was a bit high. I converted over the oatmeal cookie stout recipe. I do BIAB so I am not too concerned with a stuck sparge which seems to be the big concern with big quantities of oatmeal.

[jimjohson]

I see no reason quick oats wouldn't work.

[JimH]

So, here goes. I will hopefully brew this up next weekend if all goes well. I decided to stick to the oatmeal cookie stout recipe when it called for 2 pounds. I BIAB, so I won't be terribly worried about the stuck sparge, but I really want that mouthfeel.

Quad C
Recipe Quad C Style Sweet Stout Brewer Jim Batch 5.50 gal All Grain
Recipe Characteristics
Recipe Gravity 1.060 OG Estimated FG 1.015 FG
Recipe Bitterness 23 IBU
Alcohol by Volume 5.8%
Recipe Color 33° SRM
Alcohol by Weight 4.6%
Ingredients
1.00 lbChocolate Malt (British) - [Chocolate, Coffee, Nutty, Toasted]
2.00 lb Quick Oats [Grocery Store] - (Unmalted)
8.00 lbMaris Otter Malt - [Nutty]
0.50 lb Crystal 60
0.38 lbRoasted Barley - [Burnt, Coffee, Grainy, Nutty, Roasted]

0.25 ozKent Goldings (U.K.) - 15 minutes
0.50 ozMagnum - 60 minutes -- If the LHBS does not have Magnum, I will just do .75 of the Kent Goldings

1.00 lb Lactose
1 container Hershey's Chocolate Powder @ flameout

[RickBeer]

Just reading this. 2 lbs of oats is too much IMHO. I used 1.5 lbs the last time I made my Oatmeal Stout and as I recall people said I was pushing it. I still have yet to achieve the mouthfeel I am dreaming of.

[JimH]

I was worried it would be too much as well. Think I should do 1.5? The oatmeal cookie stout recipe posted earlier in the thread called for about two pounds. What else can I use to get the mouth feel I am looking for?

[mashani]

Maltodextrin. It is unfermentable like lactose but will not increase the sweetness. It will add body/mouthfeel, but not change the flavor noticeably.

Also you could mash at higher temps (I don't see mash temps listed so maybe you are already), but that would increase malty sweetness. Or throw in some carafoam or carapils.

But maltodextrin works fine for this too. I always have some around.

[JimH]

Alright, so I think I will cut it to 1.5 lbs and add maltodextrin for some more of what I am chasing. Mash at 152? And I will use an English yeast. The lhbs has the smack packs, and I recall a good yeast I used a while back on a beer.