After years of typing out my recipe to brewers, I am finally putting it in this stupid blog. This way I can just link to it and not have to make excuses as to why I'm too much of a lazy mess to dig my sheet out and bang these keys.
This is a beer that I have been working on for almost 3 years, and it is one that does very well at my house, but not so great at competitions. It hovers in the 35-40 rang every time, but never clears a medal. Comments are that it is too light, not roasty enough, or some other crap. Which is all true, and I deny none of it. My oat stout is a beer that I make for myself and I purposely made it on the lower end of the style because that's how I like my oat stouts. If you do, too, you might like this beer. It's also the recipe I brought to NHC this past year, with oak and cacao nibs added - details of which I'll post below.
60 min boil
WLP001 @ 64F
17 lbs British Pale
2.5 lbs Flaked Oats
1.5 lbs Carafoam
1.5 lbs Crystal 75
1.5 lbs Pale Chocolate Malt
.75 lbs Black Roasted Barley
.75 Carafa II
3 oz NB @ 8% AA for 60 min boil
3 oz BKG @ 7.5% AA for 5 min
Now, if you want to add some oak, I would suggest adding about an ounce of French Oak Chips to the fermenter. This will create some mouthfeel and give a good foundation for the oak cubes later.
Once the beer is in the kegs, add an ounce or two of cubes (not chips. C-U-B-E-S) and let that beer age for a few months. If you want to add nibs, put about 6-8 ounces in a hop bag and drop into the keg. Let those sit as long ass the oak. With this beer, I usually let it sit for a month before I can't help myself and start drinking it, leaving the oak and the nibs in the keg until it blows. But it doesn't peak until about 2 months have been put on it.
Of course, this beer sits well by itself - no oak or nibs needed. I sometimes only oak and nib one keg, so I have one straight and the other all funked up. Good times.