re: Oskar Blues coming to LA

quote:

---

recipes without %s, times and types of hops used are pretty much worthless.

---

Meh, not really. I'd have to get the beer and taste it again, but i think i do a fairly good job of picking out specific ingredients in beers. Percentage wise isn't too hard once you nail down your flaked oat and roast barley. Roast barley is probably the easiest to figure, depending on how sharp of a "burnt" taste you have in the beer. It's been a couple years so i couldn't tell you off hand. What i do remember is it had excellent mouthfeel, so i would attribute anywhere from 12-16% oats.