Oatmeal Stout, 25% oats too much?

[Jamesco]

Hey guys, trying to brew an oatmeal stout and when I ordered it, I thought 25% rolled oats sounded like a good idea ( I was a few beers in at this stage).

Now I'm going to brew it and I'm wondering, is this too much? I also had another idea of dry hopping some toasted oats to impart some of that oatmeal cookie aroma, if that would work as well.

The grain bill currently looks like this

Marris Otter (55%)
Oats (25%)
Chocalate Malt (7%)
Caramunich (5%)
Dark Crystal (5%)
Roasted Barley (3%)

Should I brew it as is or lower the rolled oats and increase the MO?

Cheers

 

[donald_trub]

I'm no expert but I would think the dry hop oats addition might infect your brew. I'd be worried about that even though it's toasted.

 

[manticle]

Toast the rolled oats, brew as is, forget the dry oat addition.

 

[Dan Pratt]

25% will be fine, definitely and oaty flavour!. Please refrain from adding them to the dry hop, just toast them at 300c for a long enough for them to brown and you will get that flavour.

 

[Jamesco]

Great, thanks for the tips guys I will toast them and leave out the dry oat addition