Brewed a stout before. Turned out tasty but a little on the light side for body. We are soon going to try an Oatmeal stout. Will this add extra body or are there other recommedations.
Here is the recipe that we did before.
3 kg Pale LME
500 g DME
.5 kg roasted barley
.5 kg flaked barley
.5 kg 2 row
28 g Kent Goldings 60 min
28 g Kent Goldings 30 min
I am assuming that using more grains might help?
Should we substitute the oatmeal for the flaked barley or add it in addition to the barley?
Maybe .5kg of dextrine malt, I use that + 1lb (.5kb) of flaked and have plenty of body in my stout.
This would be the perfect excuse to do a partial mash. Steeping flaked barley or flaked oats will not get much in the way of dextrins out which is what creates that creamy, smooth mouthfeel so important in stouts.
Oatmeal adds a great mouthfeel, keep it under 5%.
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