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re: Homebrewing: In-Process Thread
Posted on 9/25/15 at 9:40 am to BugAC
Posted on 9/25/15 at 9:40 am to BugAC
Alright, so i'm lowering my caramel malt to 3%, and making up the difference in maris otter.
What about the 12% flaked oats? I raised it by 3% this time to give it some more mouthfeel.
What about the 12% flaked oats? I raised it by 3% this time to give it some more mouthfeel.
This post was edited on 9/25/15 at 9:41 am
1
Posted on 9/25/15 at 9:43 am to BugAC
Personally, I'd lower the roasted barley a touch. But you may have enough flaked oats to smooth it out. It all depends on what you're looking for in a stout. I prefer smoother finishing stouts, but many like big roasty and bitter finishing stouts.
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