Creamy Texture

[Brownbeard]

I am looking to brew a partial mash Oatmeal Stout. I am pretty sure I will start with the kit from Nothern Brewer, but I want to add to it to get more creamy mouthfeel. What would you add to get this? I am not looking for more sweetness, which is what I think you would get from lactose. The kit recipe is as follows.

Fermentables
3.3 lbs. Gold Malt Syrup
1 lbs. Light Dry Malt Extract
1.5 lbs. Crisp Maris Otter
1 lbs. Flaked Oats
0.5 lbs. Crisp Roasted Barley
0.5 lbs. Crisp Chocolate Malt
0.5 lbs. Simpsons Dark Crystal

Boil Additions
1 oz. Chinook (60 min)

Yeast
I am going to use my harvested Wyeast 1728 Scottish Ale yeast for this.

Any ideas on the creamy texture? I want to order today, so some help would be great. I trust you guys quite a bit. I have thought about doing 1/2 pound of lactose, but I think it may make it sweet. I have never used it before. I am also going to be adding vanilla to this.

[Payson]

Brownbeard, Lactose would make it a sweet stout. To avoid this and just add mouthfeel, add maltodextrin.

[Tweek]

rolled oats will contirbute a creamy mouthfeel, so will cara pils but you ant to be careful withthe carapils too much will add sweetness, you can keep it around 5% or so and it shouldnt be an issue. I would prob go with the rolled oats, fits the style

[Fast_Eddy]

Chinook - really? In an oatmeal stout? Let me know how this turns out. I know it's only 1 oz and that you're boiling for 60 min - still chinook has a very noticeable taste to me(that I like). Just not sure about how it'll be in this recipe.

[Brownbeard]

The Chinook is what comes in the kit. I am not sure, I think I would have gone for Fuggles or East Kent Golding, something mild.

The more I think about it, the more I think the vanilla in the beer might benefit from a small amount of sweetness. How much lactose to add? Maybe half a pound? I am reading recipes, and a lot will say a pound was too much, 4 oz not enough.

[Jeff]

BYO just had an article on sweet stouts. A brewer in the article (can't remember what brewery he was from) suggested using anywhere from 5% to 13% lactose. 5% for just a note of sweetness and 13% for lots of sweetness and mouthfeel.

[Brownbeard]

Is that 5% of the total grain bill? How do I figure that for extract?

[Jeff]

I'm not really sure at this point Brownbeard. I'm at work right now, when I get home I will look at the article and see what I can figure out. Or maybe somebody else knows what is going on.

[Brownbeard]

I have the issue at home too. I have not had a chance to read it yet. I had tickets to see Bela Fleck last night, that was a priority.