oatmeal imperial stout-recipe advice, please

[Mauri]

Hi, I brewed a few different stout recipes and I found that oatmeal stout is by far my favourite type. And she likes it too, in fact she drinks most of it.
So I thought it's be nice to attempt an imperial oatmeal stout, just for a change. I will be limited to about 10L because of the size of my mash tun and as a recipe I was thinking something on the lines of:
77.5 Pale Malt
5% Crystal
5% Dark Crystal
5% Chocolate
5% Malted oats
2.5% Roasted barley
with OG 1.100
I also have Carafa 3 special, Amber malt and flaked barley that I could use.

The hopping schedule would be probably 40 EBU from Challenger or Fuggle at 60 mins and another 30 EBU at 10 minutes. So a total of about 70EBU.

Fermented with 2 sachets of Nottingham
Bottled with no priming sugar or maybe just 10g of sugar for the whole 10L.

Does this look sensible? I have never brewer anything this strong before, so I welcome any advice/suggestion.
Cheers
Mauri

[Deebee]

Hi, I brewed a few different stout recipes and I found that oatmeal stout is by far my favourite type. And she likes it too, in fact she drinks most of it.
So I thought it's be nice to attempt an imperial oatmeal stout, just for a change. I will be limited to about 10L because of the size of my mash tun and as a recipe I was thinking something on the lines of:
77.5 Pale Malt
5% Crystal
5% Dark Crystal
5% Chocolate
5% Malted oats
2.5% Roasted barley
with OG 1.100
I also have Carafa 3 special, Amber malt and flaked barley that I could use.

The hopping schedule would be probably 40 EBU from Challenger or Fuggle at 60 mins and another 30 EBU at 10 minutes. So a total of about 70EBU.

Fermented with 2 sachets of Nottingham
Bottled with no priming sugar or maybe just 10g of sugar for the whole 10L.

Does this look sensible? I have never brewer anything this strong before, so I welcome any advice/suggestion.
Cheers
Mauri

I have an imperial stout planned for November.

I was told that at that sort of Og you need to up the IBU to nearer the 100 mark else it can easilly be unbalanced.

I recently made a stout and had carafa III and flaked barley in, it has just been bottled and is conditioning so i can't vouch for the tast. that being said on bottling it was smooth and creamy.

I never had any success with Oats so have opted for flaked barley in the last stout.

My Imperial recipe will have crsytal, chocolate, pale, amber roasted barly, flaked barly and carafa III. I'll be using WLP 001 for mine though.

[Mauri]

Yes you are right, I will do something like 50 EBU from early hops and 50 from late hops then.
I batch sparge and I am a bit concerned that the amounts of water required for the 2 batches are so low (especially the first one) that the efficiency will be really low. How does people go about this usually? Should I simply use more water and then boil for longer?

[Deebee]

Yes you are right, I will do something like 50 EBU from early hops and 50 from late hops then.
I batch sparge and I am a bit concerned that the amounts of water required for the 2 batches are so low (especially the first one) that the efficiency will be really low. How does people go about this usually? Should I simply use more water and then boil for longer?

In all honesty and for such a small batch i would continuosly soparge until you reach you pre boil volume.

I use an ice cream tub lid on top of the grain bed in order to break the water up before it hits the grain bed. It stops channelling this way.

depending on you losses i guess you are looking at a pre boil volume of say 14 litres.

Seeing as it is an RIS the malt bill will mean you have a mash volume of somewhere around 14 litres ( aldepending on efficiency) so around the 6 kilo malt area maybe in total?

As for the hops, stouts are not known for their aroma, but for for bitterness and malt. For my mind i would have about 75% of bitterness in with the early hops and drop the rest in at 15 minutes if thats what you want to do. 1.100 is a hefty OG though so make your you pitch enough yeast and make sure thet you aerate the wort more then normal as Oxygen is not as easilly dissolved in higher OG worts as i am told.