Newbie looking for help with a recipe

[delboy]

Hi
I'm a newbie to the world of all grain (4 batches) and to this forum i've been brewing kits on and off for the last two years but i decided i wanted to try tweaking recipes etc rather than being stuck with just what the malsters produce. I've been posting on the brewityourself board for a while now and i've gotten some excellent advice from Daab (he sent me a link to the site) and a few others.
Looking around this site it seems to be a really well informed and active forum so i signed up straight away.

Anyway, i'm looking to try my hand at an all grain stout, something thats tried and tested to give good results but that i'll be able to tweak to my taste.
I have most of the ingredients for a stout in stock.
marris otter
flaked barley
roasted barley
crystal malt 60 and 120L
chocolate malt

Not that fond of guinness (i kind of think of them as the budweiser/stella of the stout world, nothing can grow in its shadow i mean most people don't even realise that there are stouts other than guinness, and what is it with cold flow guinness its guiness for people that don't like the taste.
Looking for something more like an oatmeal/choclate stout.

Any suggestions? Any stout recipe that anyone is really proud of and willing to share!!

[delboy]

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: NO
Thinking of something like this (seen it on another site) but with britsh chocolate/ crystal etc and perle instead of chinook oh and of course bumped up for imperial gallons.

Beer: Oatmeal Choco Stout
Style: Oatmeal Stout
Type: All grain Size: 5.25 gallons
Color: 129 HCU (~42 SRM)
Bitterness: 29 IBU
OG: 1.062 FG: 1.017
Alcohol: 5.8% v/v (4.5% w/w)
Grain:
7 lb. Maris Otter
2 lb. American 6-row
1 lb. Flaked oats
1 lb. American chocolate
8 oz. American crystal 120L
8 oz. Roasted barley
Mash: 77% efficiency
30 minute mash at 122F
60 minute mash at 153F
15 minute mash out at 168F
Boil: 60 minutes SG 1.052 6.25 gallons
Irish moss @ 15 min
Hops: .75 oz. Chinook (11% AA, 60 min.)

[Garth]

Sounds good Delboy,

Similar to this what I made this last month and I'm supping it at the moment, I bottled 12 and kegged the rest, it's very good and extremely smooth.

I used S-04 as I do with most of my brews, it may make a slightly sweeter brew than Nottingham which attenuates more.

Sam Smiths Oatmeal stout
25 L OG 1.048
4.7% ABV, 30 IBU 135 EBC

4760g Pale malt
285g Chocolate malt
135g Black malt
335g Flaked oats
Mash at 66C for 90 minutes

25g Challenger hops
45g Fuggles
90 minute boil

I used those massive Jumbo Oats you get from Health food shops and Te*co, and had no probs with a stucky mash.

[mysterio]

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: NO
Thinking of something like this (seen it on another site) but with britsh chocolate/ crystal etc and perle instead of chinook oh and of course bumped up for imperial gallons.

Beer: Oatmeal Choco Stout
Style: Oatmeal Stout
Type: All grain Size: 5.25 gallons
Color: 129 HCU (~42 SRM)
Bitterness: 29 IBU
OG: 1.062 FG: 1.017
Alcohol: 5.8% v/v (4.5% w/w)
Grain:
7 lb. Maris Otter
2 lb. American 6-row
1 lb. Flaked oats
1 lb. American chocolate
8 oz. American crystal 120L
8 oz. Roasted barley
Mash: 77% efficiency
30 minute mash at 122F
60 minute mash at 153F
15 minute mash out at 168F
Boil: 60 minutes SG 1.052 6.25 gallons
Irish moss @ 15 min
Hops: .75 oz. Chinook (11% AA, 60 min.)

I would do something like that for a stout. Nice high gravity and plenty of chocolate malt. I would kick out the 6-row and use Munich malt instead for extra maltiness. Also don't bother with the step mash unless you want to do it. Use whatever you want in place of the Chinooks.

[delboy]

Recipe Type: All Grain
Yeast: Nottingham
Yeast Starter: NO
Thinking of something like this (seen it on another site) but with britsh chocolate/ crystal etc and perle instead of chinook oh and of course bumped up for imperial gallons.

Beer: Oatmeal Choco Stout
Style: Oatmeal Stout
Type: All grain Size: 5.25 gallons
Color: 129 HCU (~42 SRM)
Bitterness: 29 IBU
OG: 1.062 FG: 1.017
Alcohol: 5.8% v/v (4.5% w/w)
Grain:
7 lb. Maris Otter
2 lb. American 6-row
1 lb. Flaked oats
1 lb. American chocolate
8 oz. American crystal 120L
8 oz. Roasted barley
Mash: 77% efficiency
30 minute mash at 122F
60 minute mash at 153F
15 minute mash out at 168F
Boil: 60 minutes SG 1.052 6.25 gallons
Irish moss @ 15 min
Hops: .75 oz. Chinook (11% AA, 60 min.)

I would do something like that for a stout. Nice high gravity and plenty of chocolate malt. I would kick out the 6-row and use Munich malt instead for extra maltiness. Also don't bother with the step mash unless you want to do it. Use whatever you want in place of the Chinooks.

To be honest i cut and pasted that from a site and deleted some/but not all of of the irrelevant bits. I'd don't have any american 6-row so it would be dropped (what about vienna instead?). And i forgot to delete the mashing stepped mash, i'd again lose that and go for the single infusion temp as suggested.
I not sure if perle would be the best option for this (still geting in touch with the different hop profiles) i have fuggles , perle, saaz and cascade to play with.

I was thinking of maybe going with 250g flaked barley and 250g flaked oats instead of the lb of oats in the above.

I know i asked for a simple good stout recipe but i think maybe i need to do this back to front and brew something like the above get it out of my system and then revert to a simple one and try subtle changes to see which grain does what.

Like the idea of using safale 04 rather than nottingham i think this recipe maybe should have a bit of sweetness to it.