I've never got one to work as nicely as I'd like.... Anyone have any ideas? I generally toast my oats before trying to brew this beer but that's the only hint I have....
I've done a few batches of really nice OMS now, based on a clone of Samuel Smiths Celebrated Oatmeal Stout. Basic %s are: 1051 OG 1014 FG 37 SRM 78% Maris Otter (or another English pale ale malt) 6% Crystal 120 6% Chocolate Malt 6% flaked oats, toasted in the oven on baking parchment at 165C until turning golden 4% Roasted Barley 60min boil, with 30 IBUs worth of East Kent Goldings at 60 mins The best one I did was feremented with WLP004 Irish Ale at 20C . Superb mouthfeel; chocolatey, coffee, toffee, all that good stuff. I've converted several non-stout drinkers with this bad boy! Oh, I did a 15 minute beta-glucan rest with the oats too - helps keep them from turning into porridge. Steep them at 45C with 30% of their weight of base malt in a saucepan or the like, then add to the mash.
Not as yet, as I only joined up and started using it a couple of weeks ago. No problem to stick one in though. Give me 5 mins! http://www.brewersfriend.com/homebrew/r ... meal-stout EDIT: Done
I worked up this recipe and brewed it earlier in the year. Its a tasty brew if you like a smoked beer. http://www.brewersfriend.com/homebrew/recipe/view/30646/maplewood-stout
