So, one of my friends is trying to convince me to make an oatmeal stout. It isn't something I've had...
But I've got some GF rolled oats, and I've got the 'base' ingredients that I need.
So, what I'm wondering is, can I roast some/all of the oats to give it both "oat-ness" and some color/flavor? I'm thinking I can use some dark candi sugar, and perhaps molasses, or even sorghum molasses, to give it some color as well, but I just don't know if I could claim that 3 lbs of Sorghum extract, 3 lbs of dark candi sugar, and a couple spoonfuls of molasses is 'stout'.
So, I'm entertaining something like:
3-4 lbs sorghum extract
1-2? lbs dark candi syrup (home made)
and then with the oats, 1 lb total, with anywhere from 0 to 1 lbs roasted to ?? darkness.
Should I roast half the oats, all the oats? How dark should I try to go?
But I've got some GF rolled oats, and I've got the 'base' ingredients that I need.
So, what I'm wondering is, can I roast some/all of the oats to give it both "oat-ness" and some color/flavor? I'm thinking I can use some dark candi sugar, and perhaps molasses, or even sorghum molasses, to give it some color as well, but I just don't know if I could claim that 3 lbs of Sorghum extract, 3 lbs of dark candi sugar, and a couple spoonfuls of molasses is 'stout'.
So, I'm entertaining something like:
3-4 lbs sorghum extract
1-2? lbs dark candi syrup (home made)
and then with the oats, 1 lb total, with anywhere from 0 to 1 lbs roasted to ?? darkness.
Should I roast half the oats, all the oats? How dark should I try to go?