garlicbread
Active Member
Hey!
I want to brew my first oatmeal stout. I don't want it to be overly bitter or overpowering. But complex malt flavors and a bit of sweetness would be great.
My problem is I'm limited on specialty malts I can buy.
I plan to brew 10L (~2.5 gallons)
The recipe I'm considering
66.7% Pale Ale - 2000g (4.4 pounds)
13.3 % Rolled Oats 400g (~0.9 pounds)
6.7% Weyermann CaraAroma 200g (~0.45 pounds)
5% Chocolate Rye Malt 150g (0.33 pounds) (All I have left)
8.3 % Cookie Malt (Like Bisquit Malt) 250g (0.55 pounds)
SG 1.064 | IBU 25 | ABV 6.2%
What bothers me is the Caramel Malts. I have two options to choose from.
CaraAroma - Weyermann® CARAAROMA® | BSG CraftBrewing | Bulk Brewing & Beer Supply Company
Which seems really strong 132L - 170L, almost like chocolate malt?
The other one is CaraRed, and I'm not sure about the flavor profile on this one.
https://www.weyermann.de/en-gb/product/weyermann-carared-4/
I'm also limited to 150g (0.33 pounds) of Chocolate Rye Malt I have left over.
Which malt of these two would you recommend for a stout? And what % should I use?
Am I using too many Oats?
I want to brew my first oatmeal stout. I don't want it to be overly bitter or overpowering. But complex malt flavors and a bit of sweetness would be great.
My problem is I'm limited on specialty malts I can buy.
I plan to brew 10L (~2.5 gallons)
The recipe I'm considering
66.7% Pale Ale - 2000g (4.4 pounds)
13.3 % Rolled Oats 400g (~0.9 pounds)
6.7% Weyermann CaraAroma 200g (~0.45 pounds)
5% Chocolate Rye Malt 150g (0.33 pounds) (All I have left)
8.3 % Cookie Malt (Like Bisquit Malt) 250g (0.55 pounds)
SG 1.064 | IBU 25 | ABV 6.2%
What bothers me is the Caramel Malts. I have two options to choose from.
CaraAroma - Weyermann® CARAAROMA® | BSG CraftBrewing | Bulk Brewing & Beer Supply Company
Which seems really strong 132L - 170L, almost like chocolate malt?
The other one is CaraRed, and I'm not sure about the flavor profile on this one.
https://www.weyermann.de/en-gb/product/weyermann-carared-4/
I'm also limited to 150g (0.33 pounds) of Chocolate Rye Malt I have left over.
Which malt of these two would you recommend for a stout? And what % should I use?
Am I using too many Oats?