artichoke
Check out my blog; www.tophamroadbrewing.com
- Joined
- Dec 30, 2008
- Messages
- 67
- Reaction score
- 31
I've been fighting with an Oatmeal stout recipe for a long time, gradually increasing the percentage of oats from under 10% to over a whopping 20% in the last version in an effort to achieve that fabled viscous, silky mouthfeel that oats are supposed to provide and that the BJCP judges expect. I posted the full recipe and process details for my last Oatmeal stout on my blog back in March.
With the last iteration of my Oatmeal stout recipe, with over 20% oats in the grist the only thing remarkable I've noticed is poor head retention and basically no impact on mouthfeel.
Has anyone actually noticed the silky, oily thick and viscous contribution that oats are supposed to bring to a beer? If so, can you please describe what percentage and what form of oats you are using (rolled, quick etc) and how you mash or otherwise process them to achieve this effect?
Thanks.
- Artichoke.
With the last iteration of my Oatmeal stout recipe, with over 20% oats in the grist the only thing remarkable I've noticed is poor head retention and basically no impact on mouthfeel.
Has anyone actually noticed the silky, oily thick and viscous contribution that oats are supposed to bring to a beer? If so, can you please describe what percentage and what form of oats you are using (rolled, quick etc) and how you mash or otherwise process them to achieve this effect?
Thanks.
- Artichoke.