Struggling with St. Ambroise Oatmeal Stout clone recipe

[brewerTristan]

I'm drinking this fine beer now and trying to come up with a recipe, but having great difficulty. This is what I have to go on:

http://www.mcauslan.com/en/ourbeers/sta_stout.htm
It says here they use "40 percent dark malts and roasted barley". Is it me, or does that sound like a ridiculous amount of dark and so probably not-so-fermentable malt?

It also mentions on the six pack box that they use "malted barley, roasted barley, oatmeal, wheat malt, and 4 different kinds of hops". This gets me a little closer, but I can't seem to make it fit with the first bit of info I have.

This is a Canadian beer, so many of you have probably never had it, though I hear it is quite world renown.

This is what I have so far without percentages or amounts:

Malts
-Marris Otter
-Flaked Oats
-Wheat
-Chocolate Malt
-Crystal 80
-Roasted Barley

Hops
-Northern Brewer
-EKG
-Willamette
-Fuggles

Yeast - WLP London Ale

The hops are a total guess. It isn't a super hoppy beer, despite the claimed four varieties. Lastly, the abv is 5% and it has a huge mouth feel, which I'm tempted to attribute to a high mash temp (155ish?). Any ideas?

[Nate Diggler]

Maybe they mean that they include some Mild Malt or Brown Malt by the "40% Dark Malt"?

[Bugeater]

I certainly haven't had it but here is my take on your recipe. The "huge mouth feel" is from the combination of flaked oats and the wheat malt. For one of the dark malts, I would use some 120L crystal instead of the 80L crystal. The unfermentables in the 120 will also contribute to the sweetness/mouthfeel so you won't have to go real high on the mash temperature. I would go easy on the roasted barley so you don't make it too bitter. I would go no more than about a half pound of roasted barley. If you need more dark malt, I would either increase the chocolate or add some debittered carafa.

Hope this gives you some ideas. Let us know what you finally come up with and report on how it tastes.

Wayne

[mooboy76]

I am curious about this myself - since this is one of my favourite beers ever.

I happened across this newsgroup posting

https://secure.neap.net/pipermail/montrealers/2009-January/017919.html

I won't copy the whole thread, but here is the important part

I remember seeing the St Ambroise Oatmeal Stout recipe years ago when I visited the old brewery. It consists of 50% 2-row, 15% Roasted Barley, 15% Chocolate, then 5% each of Flaked Corn, Flaked Oats, Wheat Malt and Dark
Crystal. The water is treated (Burtonized) and hops used are Northern Brewer
, Willamette, Perle and EKG.

Another page I found said they use a Yorkshire yeast (I believe Wyeast still has their Yorkshire Ale yeast available too).

I'm tempted to try this next month (after my Old Engine Oil Clone attempt).

[brewerTristan]

I am curious about this myself - since this is one of my favourite beers ever.

I happened across this newsgroup posting

https://secure.neap.net/pipermail/montrealers/2009-January/017919.html

I won't copy the whole thread, but here is the important part

I remember seeing the St Ambroise Oatmeal Stout recipe years ago when I visited the old brewery. It consists of 50% 2-row, 15% Roasted Barley, 15% Chocolate, then 5% each of Flaked Corn, Flaked Oats, Wheat Malt and Dark
Crystal. The water is treated (Burtonized) and hops used are Northern Brewer
, Willamette, Perle and EKG.

Another page I found said they use a Yorkshire yeast (I believe Wyeast still has their Yorkshire Ale yeast available too).

I'm tempted to try this next month (after my Old Engine Oil Clone attempt).

Hey thanks a lot for that. It looks like I almost got the hops right. I went ahead and made an oatmeal stout a few weeks ago, but I didn't pursue this recipe on it and instead made something based on Jamil's recipe.