OK, so I've decided for a bit of a change from the original topic. Since the oats didn't give a really dark color to the tea I made, I figured that I might try a Scottish Ale instead, since SWMBO doesn't care for hoppy beers (yet!).
I'm going to make a 3 gallon batch this weekend. If it works well, I can build on it with more experiments (I formulated the recipe in part so that I can buy enough malt and hops for three 3 gallon batches at a time).
I am going to use the recipe in the next post, that I made on Hopville and cleaned up a bit for this post.
For the toasted oats, I will use a mix of 20, 30 and 70 minute toasted oats based on my experiment earlier in the thread. I might also try soaking some oats overnight then roasting them for a few hours to really get them dark - I stole this concept from another thread on this forum, but I don't remember which. I'm going to do a partial mash with the malted oats and will add the toasted as well to see if I can pull a few starches off of them.
The only thing that I haven't figured out yet is what type of GF yeast would work best for a Scottish Ale. Are all dry yeasts GF, I'm assuming that the nutrient for liquid yeasts might be where they get the gluten?
I'd really appreciate a bit of feedback on either the yeast selection or the recipe in general.
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