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Old 02-01-2013, 04:23 AM   #11
Bisco_Ben
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do you guys think that if i used american 2-row instead of marris otter as the base for this recipe, that there would be much of a difference? I have a big bag of american 2-row and would ideally like to use that for financial reasons but dont want to sacrifice for quality.

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Old 02-01-2013, 01:08 PM   #12
kingwood-kid
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For a stout, American 2-row will be fine. For a paler style, you'd want real MO.

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Old 02-01-2013, 08:44 PM   #13
Bisco_Ben
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thanks a lot for your continued input kingwood-kid! After everyones suggestions, I have made a few changes and plan to brew this recipe in a few days. Let me know what you think:



Ingredients
Amt Name Type # %/IBU
4.0 oz Rice Hulls (0.0 SRM) Adjunct 1 1.9 %
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 66.7 %
2 lbs Oats, Flaked (1.0 SRM) Grain 3 14.8 %
1 lbs Chocolate Malt (450.0 SRM) Grain 4 7.4 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 5.6 %
8.0 oz Roasted Barley (300.0 SRM) Grain 6 3.7 %
2.00 oz Goldings, East Kent [5.80 %] - Boil 60.0 min Hop 7 32.9 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 8 -

Mash @ 155 for 60 minutes

Beer Profile
Est Original Gravity: 1.064
Est Final Gravity: 1.018
Est Alcohol by Vol: 6.1 %
Bitterness: 32.9 IBUs
Est Color: 36.7 SRM

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Old 02-10-2013, 03:10 AM   #14
Demus
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I'm planning an oatmeal stout as my next batch too. My wife loves 'em! Anyone know what the oatmeal does to head retention? I was thinking of throwing in some wheat in a similar grain bill as Bisco Ben. Maybe just one pound of oatmeal and one pound of wheat. I really want a down to the last sip kind of head on this one... Advice?

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