Extract Stout

[boostin]

I have found this Stout recipe that seems to be popular and get good reviews. I just need some help converting to extract, specifically what do do with the flaked barley.

I can convert the yank measurements ok, just wondering if I should -

1 - just leave out the flaked barley
2 - just leave the flaked barley in the recipe (despite only being able to steep)
2 - add more Carapils to compensate (if so, 1-1 ratio?)
3 - do something else

Here is the link and recipe

http://www.homebrewtalk.com/f68/o-flannagain-standard-41072/

Recipe Type: All Grain
Yeast: WLP004 Irish Ale
Yeast Starter: 1/2 C. DME 1 Pint Water 36 hours
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.014
IBU: 17.2
Boiling Time (Minutes): 60
Color: 29 Black
Primary Fermentation (# of Days & Temp): 1 Week 68
Secondary Fermentation (# of Days & Temp): 2 Weeks 64

6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU

 

[katzke]

First thought would be to replace the flaked barley with oats. Some say that oats need to be mashed but I have brewed extract stouts with oats. It could be that the barley would be OK for the same reason the oats are.

6.0 pounds of grain is the same as 4.50 pounds of liquid extract, or 3.6 pounds of dried extract. Use the lightest extract you can find for a 2-row substitute.

 

[boostin]

First thought would be to replace the flaked barley with oats. Some say that oats need to be mashed but I have brewed extract stouts with oats. It could be that the barley would be OK for the same reason the oats are.

6.0 pounds of grain is the same as 4.50 pounds of liquid extract, or 3.6 pounds of dried extract. Use the lightest extract you can find for a 2-row substitute.

So everyone agrees that replacing with Oats is the go?