Most oatmeal stout's are brewed with flaked oats(that have been pre-gelatinized) and/or
Oat Malt to lend the style it's signature body. To make flaked oats, raw oats have been rolled while being steamed making the starches ready to be converted by the enzymes present in the mash. For today's Oatmeal Stout I'm going to use raw Steel Cut
Irish Style Oats that need to be cooked for 30 minutes to break down the starches in the raw oats before being added to the mash. After the oats are cooked the enzymes in the mash can convert the starches in the oats into fermentable sugars. I'm hoping the
steel cut oats add even more body than flaked oats, creating a motor oil oatmeal breakfast stout.
Recipe: American Two Row, Irish Style Steel Cut Oats, Roasted Barley, Dk. Munich malt, Crystal malt, and Chocolate malt. Hopped with Warrior for bittering and Willamette for flavor and aroma. Fermented with Fermentis Safale US-05.
Drinking this beer with lunch today. It is a bold beer from what I was expecting, It has a very enjoyable crisp bite to the beer, with the roasted malts being very predominate in the beer. I did get a bit of a bitter apple flavor and some astringency, but not so much that it detracted from the beer. I like the experimentation here, but I didn't get the bigger body in the beer that you were trying for. Also My beer could have used a bit more carbonation and head retention.
ReplyDeleteThanks for sending this my way! Cheers