Feedback on Oaked Dry Stout recipe

[ahurd110]

Hey- made this recipe with my husband and I would love your general feedback on what you think.. I'm going for mix of a Guinness with hints of a vanilla/smooth oakness since we don't have a nitro system (just yet). Looking for something creamy, but not too sweet.
Thanks in advance for your thoughts.

Mash at 151-152

10 lbs 8.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 77.8 %
1 lbs Chocolate (Briess) (350.0 SRM) Grain 2 7.4 %
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 3 7.4 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 3.7 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 1.9 %
4.0 oz Roasted Barley (300.0 SRM) Grain 6 1.9 %
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 7 38.7 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 8 -
1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 9 -
4.80 oz Oak Chips (Secondary 7.0 days) Flavor 10 -

 

[m00ps]

I think the grain bill looks solid. Id mash a bit higher though. i do 154-155 for my stouts. This will help with the body too since you are trying to mimic a beer thats usually served via nitro

 

[tfbrews]

I think the grain bill looks solid. Id mash a bit higher though. i do 154-155 for my stouts. This will help with the body too since you are trying to mimic a beer thats usually served via nitro

+1 the higher temp for a shorter period will definitely help with body.