james, do you want to post your oatmeal recipe? I've got a bitter fermenting with 1469 right now, scraped some yeast off the top and got it in the fridge for another brew. That said, i usually make stout with 1084 - never thought of using yorkshire yeast before. But if this is what makes the Samual Smith taste so good then I'm willing to give it a go.
G&G also had imperial stout. I'll get a bottle next time I'm there. Jamil has a recipe for imperial stout in his classic styles book (also bought this last week), does anyone know if this is close to Samuel Smith imperial?
hazard
No worries, I've kept the grain bill pretty simple to try and taste the naked golden oats. I'm also thinking of toasting 200g of quick oats and throwing them in the mash. I normally mash an oatmeal stout high (68-70C) to try and get some sweetness, but I'll probably mash this a little lower, 1469 attenuates slightly less than the yeast I normally use in stouts (1084 or 1028). I made this last time with 1084, but with some crystal separate to the oats, hopefully naked golden oats will be great. Crystal's probably not necessary with that much roast and a high mash temp anyway.
4.80 kg Pale Malt, Maris Otter
0.40 kg Oats, Golden Naked
0.40 kg Pale Chocolate Malt
0.20 kg Black Malt
Probably bitter to about 32 IBU with EKG, again trying to keep the balance more towards the malt than hops, I'm expecting an OG of about 1.056, so that's a BU/GU of about 0.6, keeping it quite malty.
Should say I've never mad a stout with 1469 either, but I've always wanted to. My beers with 1469 have been getting progressively darker. It makes a great brown ale.
I just love 1469, hasn't made a bad beer yet, in several different styles.
James