BeerBorg

I am enjoying this ....

Oatmeal Steep
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Brewer: Tabrewsco
Style: American Stout
Batch: 5.00 galAll Grain

Characteristics
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Recipe Gravity: 1.059 OG
Recipe Bitterness: 46 IBU
Recipe Color: 27° SRM
Estimated FG: 1.015
Alcohol by Volume: 5.7%
Alcohol by Weight: 4.5%

Ingredients
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American two-row 7.50 lb, Grain, Mashed
Cane sugar 1.00 lb, Sugar, Other
Lactose 0.00 lb, Grain, Mashed
Oatmeal 0.50 lb, Grain, Steeped
Roasted barley 1.00 lb, Grain, Mashed

Galena 0.67 oz, Pellet, 10 minutes
Galena 0.67 oz, Pellet, 20 minutes
Galena 0.67 oz, Pellet, 60 minutes


Notes
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Recipe Notes:
Oatmeal went into mash in its own muslin sack.

Interesting....I don't believe I've seen a stout recipe with sugar in it and especially at that amount. I've done a lot of reading on American stouts lately but will look some more. I'm in no way saying that's bad as my experience with stouts is extremely low.
Bottom line, you like and it's a winner.

Beer-lord wrote:Interesting....I don't believe I've seen a stout recipe with sugar in it and especially at that amount. I've done a lot of reading on American stouts lately but will look some more. I'm in no way saying that's bad as my experience with stouts is extremely low.
Bottom line, you like and it's a winner.

It's how I get about 6%ABV using a 16 qt brew pot. I don't always use it. The lactose added a slight creamy sweetness to take the edge off the bitter roasted grain ... nice ... but I don't always do that, either. The fermentable cane sugar was within ratio limits. I put 0.0 for the lactose because qbrew wants to treat it as fermentable, and you can put it in and get the real OG, but your target FG will be too low, or you can leave it out and get lower OG, but your target FG will be right .... just choice .... I actually used 1/2 lb, next time I'll try 1/4 lb if I use it at all.

Usually if I add cane sugar to the boil on a 5lb batch, it's 0.5-0.75 lbs ... but you're not gonna notice any "cideryness" in a stout so I went with a pound.

But most of my BIAG's are AG, no adjuncts ... and around 4.5-5.5 ABV.

I don't make many stouts but most of mine are pretty much session beers which I like. Today's stout will be the biggest I've made and should be above 7% if I can finally get good attenuation. No sugar needed on this big boy.
Never use lactose myself but will in the future.

I use lactose or maltodextrin in my stouts to give more body/creaminess, but not normally sugar. That's just because most of my stouts are of the more light bodied Irish variety, low abv session beers with lots of flavor. But I was making an imperial stout or imperial porter then sugar would very possibly be an ingredient if I had enough other body building malts in it and I didn't want to make it too chewy.