Im looking for sweet and thick. The free beer tools don't account for crystal the way they should, and I can't find a definitive answer as to whether or not flaked oats will convert fully if the malt has enough diastic power to handle them.
This recipe should give me about a 1.06 starting gravity, but I have no idea where it will finish.
Besides "OMG that's going to be sickingly sweet", I'll gladly take any advice.
It'll be sweet, but not sweet and thick as much as thick and oily. Oats leave an oily finish, which is perceived as creamy in smaller amounts. But it will feel "slick", cloying, and sweet with 20% oats and 20% crystal.
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I've seen figures saying that crystal still has about 66% fermentable sugar. I think the oats should convert given the ratio to pale but I've never used that much of an adjunct. Can you get some 6-row?