maynardtl8
Well-Known Member
- Joined
- Mar 6, 2013
- Messages
- 85
- Reaction score
- 7
Hi, everybody! Still a fairly new brewer here, but I do have a few extract brews under my belt. Ive been playing around making some of my own recipes, one of which is an Oatmeal Amber Ale I thought up. My attraction to this idea is mostly around the thick and malty body im trying to create here, along with a spicy fruity hop accent. When I researched a little more ive found that oats really should be mashed instead of steeped. So I said sure, I can try my hand at a partial mash. I could really use your input for adjusting my grain bill accordingly though.
So far I have it at:
1 lb. Briess 2-row pale malt (base)
1 lb. flaked oats
1 lb. Caramel/crystal 40L
Single-step infusion mash 45 mins @ 158*F
And then 6 lbs amber LME to pick up the rest of the fermentables giving me an OG of 1.056 and 13.2 SRM which both sound pretty good to me. Heres my question: Is the 1 lb. of 2-row enough to provide the enzymes for both the oats and the crystal or should I throw another lb in? Do I even really need the crystal 40L in the mash or should I just steep separately? Any advice will be greatly appreciated.
So far I have it at:
1 lb. Briess 2-row pale malt (base)
1 lb. flaked oats
1 lb. Caramel/crystal 40L
Single-step infusion mash 45 mins @ 158*F
And then 6 lbs amber LME to pick up the rest of the fermentables giving me an OG of 1.056 and 13.2 SRM which both sound pretty good to me. Heres my question: Is the 1 lb. of 2-row enough to provide the enzymes for both the oats and the crystal or should I throw another lb in? Do I even really need the crystal 40L in the mash or should I just steep separately? Any advice will be greatly appreciated.