I recently brewed a brown ale with about 0.75 lb toasted rolled oats that's turning into a really nice beer. I like the creamy head and body, as well as the soft flavor contributions you only really get from oats. Wheat and carapils do similar things, but oats really stand out and even a small amout makes a big difference.
I'm curious to hear back from others that use oats in their beer. I know its a popular addition to darker ales (oat porters and stouts are a fav of mine) but what about pale ales? A half pound of oats might be interesting. Maybe an oaty wheat beer, say a hefeweisen or dunkel with a pound or so? Or a cream ale cranked up to 11?
I'm curious to hear back from others that use oats in their beer. I know its a popular addition to darker ales (oat porters and stouts are a fav of mine) but what about pale ales? A half pound of oats might be interesting. Maybe an oaty wheat beer, say a hefeweisen or dunkel with a pound or so? Or a cream ale cranked up to 11?