BrewNow
Well-Known Member
Hi All,
I am planning a small saison recipe (OG 1.040 or less) using pilsner as the base (70%) with the remaining grist as rye (10%), wheat (10%), and oats (10%). I've never used oats before. All of the threads I've read talk about oats in stouts and similar beers. What I wanted to understand - should I use the oats 'as is' or should I toast them briefly in the oven? I do not know exactly what to expect from them in a light saison except - helps with head retention and 'slight oily' mouthfeel.
I am planning a small saison recipe (OG 1.040 or less) using pilsner as the base (70%) with the remaining grist as rye (10%), wheat (10%), and oats (10%). I've never used oats before. All of the threads I've read talk about oats in stouts and similar beers. What I wanted to understand - should I use the oats 'as is' or should I toast them briefly in the oven? I do not know exactly what to expect from them in a light saison except - helps with head retention and 'slight oily' mouthfeel.