Finally, another brew day! I decided to do an oatmeal stout with a twist. I discovered some Turkish Chile called Urfa. Rich chile flavor with a little smokiness, moderate heat, and cocoa notes. I built my recipe for the stout based on the chile flavor profile. I opted to use only chocolate malts, instead of roasted barley to bring more chocolate/cocoa flavor to the brew to enhance the chile. I don't want the chile to overpower, so I went light to start. The chiles provided a little more bitterness and with the IBU's at 29-30, the brew is slightly bitter. When it comes time to bottle, I will prime with vanilla sugar for balance and to enhance the chocolate/cocoa flavor and aroma.
Brew day statistics: OG projected: 1.058, OG actual: 1.064. 4.5 gallons into the fermenter. Mashbill: Gambrinus ESB Pale, Weyermann Dark Wheat, Weyermann Carawheat, Briess Chocolate, Weyermann Chocolate Wheat, flaked oats, and flaked barley. I opted for a flavor neutral yeast so I chose Fermentis US-05. With the use of flaked grains and a mash temperature of 157, the unfermentable sugars should provide a big, smooth mouthfeel. I'll be bottling in two weeks.