BeerBorg

I am putting this out to the Borg for some help! My buddy who is also a brewer, but less into the hobby than I am, picked up some oak chips from the local winery a while back. A 2.5 pound bag, and wants to use it in a stout. Since I am a little more into the creation of recipes than him, and he has the 5 gallon setup he made me a proposition. I come up with a 5 gallon extract and steep grain recipe, we use his equipment, and split it down the middle. I couldn't resist, but I also have never made a stout. I plan on started with the clone brew book to build a baseline, but I thought I would ask for some input from the friendly pros here! If you have any suggestions, please let me know, and as I build the recipe I will keep the thread updated.

This is what 3 of us came up with for a base before we did our own additions for different flavor outcomes on an RCE last year. Your welcome to use all or a part of it. I like the way it came out. You'll have to increase the amounts for a 5-gallon batch.

Stout, 2.13 Gallon Batch:

3.8 lb 2-row
5.1 oz Crystal 120
2 oz Black Patent malt
5.1 oz chocolate malt
3.4 oz roasted barley

Hops
.31 oz Perle @ 60
.23 oz Hallertau @ 50
.42 oz Cascade @ 23
1/2 Vanilla Bean split @ 2 weeks

English Ale

Thanks FiT! I think I will work off of that recipe. I am thinking the oak chips in a secondary, for a few weeks.

make sure you either add the chips to boiling water @ flameout and add the tea & chips to secondary. Or soak in a neutral alcohol for a day or two, add to secondary. A Marris-Otter extract would be good for the base

Thanks for the tip Bob. And that Maris Otter extract sounds like a really good idea.

Eerily, the recipe Froze passed on is from our RCE this past summer. I had problems with my batch, but recognized it as a good recipe, so I took another stab at it this morning.

Quite a coincidence.

Here is one we are drinking now and it is quite good. Ours is a partial mash but it could probably be converted to extract w/ steep.
Also it looks, on paper so to speak, like it should be to hoppy for a stout but is not at all hoppy.
I have not used oak chips yet but I think it could work in this recipe.
Hope this helps.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: d2.1 Trickertreat Stout
Brewer: Brewbirds
Asst Brewer:
Style: Imperial Stout
TYPE: Partial Mash
Taste: (40.0)

Recipe Specifications
--------------------------
Boil Size: 1.37 gal
Post Boil Volume: 0.76 gal
Batch Size (fermenter): 2.30 gal
Bottling Volume: 2.11 gal
Estimated OG: 1.100 SG
Estimated Color: 42.9 SRM
Estimated IBU: 86.7 IBUs
Brewhouse Efficiency: 71.59 %
Est Mash Efficiency: 71.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
1 lbs 2.1 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 14.8 %
11.0 oz Special Roast (50.0 SRM) Grain 2 9.0 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 3 6.5 %
7.8 oz Roasted Barley (300.0 SRM) Grain 4 6.4 %
6.2 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 5.1 %
6.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 4.9 %
1.4 oz Black (Patent) Malt (500.0 SRM) Grain 7 1.1 %
0.63 oz Fuggles [4.50 %] - First Wort 60.0 min Hop 8 31.1 IBUs
0.38 oz Goldings, East Kent [4.80 %] - First Wor Hop 9 20.1 IBUs
0.55 oz Fuggles [4.50 %] - Boil 45.0 min Hop 10 22.3 IBUs
0.32 oz Goldings, East Kent [4.80 %] - Boil 30.0 Hop 11 7.9 IBUs
0.33 oz Goldings, East Kent [4.80 %] - Boil 20.0 Hop 12 5.4 IBUs
0.25 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 13 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 14 -
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 15 -
3 lbs LME Maris Otter [Boil for 15 min](8.0 SR Extract 16 39.2 %
1 lbs LME Munich Liquid (Briess) [Boil for 15 Extract 17 13.1 %

Thanks for all the input guys! I think I might have it nailed down.

5 Gallon Batch, 39 SRM, 61 IBU, 7.1% ABV

.5 lb British Black Patent
.25 lb British Chocolate malt
.75 lb Crystal 120L
.5 lb Roasted Barley
9 lbs Marris Otter LME

.75 oz Perle @60
.25 oz Target @60
.75 oz Target @25
.25 oz Perle @25
1 pack S04

I think it will be kind of a hybrid English/American Stout, but have plenty to stand up to the wine like flavors from the oak chips. Which I think will be added to some vodka at brewing, and added at bottling. Or should it be in the secondary?

Myself I would treat it like a dry hop and add to secondary. You may want to taste a sample after a week till you reach the level of oakyness you like.