conpewter
Well-Known Member
So... my wife has a gluten sensitivity (along with several other sensitivies we found out, but gluten is the one that affects beer drinking)
She's never been a big drinker, only in the past couple of years has she learned to enjoy beer at all, and that was mostly the thickest darkest sweetest stouts you could find (Dark Lord, my oatmeal stout... one other I can't think of).
Which gets me to my recipe idea... So I'm thinking of roasting some oats. Some roasted in the oven to brown... some roasted all the way to black. Basically trying to recreate roasted barley and chocolate malt.
So I'll throw out something here and hope ya'll can help me figure out how to do this.
8 lbs rolled oats plain (subbed for American 2-row)
.5 lbs rolled oats slightly toasted (subbed for American Caramel 40°L)
.75 lbs rolled oats toasted brown (subbed for American Chocolate Malt)
.5 lbs rolled oats pretty much black (subbed for Roasted Barley)
2.5 lbs Oats Flaked (ok just add this to the 8 lb above)
.75 lbs Lactose... need to replace this with something... truvia? Splenda?
.5 oz whatever ~15.0 AA% whole hops; boiled 60 min
1 tsp Yeast Nutrient @ 10 min -
WYeast 1084 Irish Ale (or something else, like S04 perhaps)
Mash in at 1 qt/lb and hold at 125*F for 30 minutes
Infuse with enough water to get up to mashing temp at 153*F hold for 45 minutes.
Double batch sparge with 180*F water
So I'm wondering how to get the caramel and sweetness in this brew. I can't use Lactose. I'm wondering if I can partially convert some of the oatmeal in the American Caramel sub and then toast it so I get the resulting sugars caramelized.
This is a huge stuck mash waiting to happen. I plan on using rice hulls, but also have some sort of protein rest (I've never done one before) Could use some help here. Perhaps brew in a bag? I'd like to keep the thickness of an oatmeal stout, but I want it to run and I want it to ferment of course, I don't want to wholesale throw a ton of amylase enzyme in, (I'll need some though)
She's never been a big drinker, only in the past couple of years has she learned to enjoy beer at all, and that was mostly the thickest darkest sweetest stouts you could find (Dark Lord, my oatmeal stout... one other I can't think of).
Which gets me to my recipe idea... So I'm thinking of roasting some oats. Some roasted in the oven to brown... some roasted all the way to black. Basically trying to recreate roasted barley and chocolate malt.
So I'll throw out something here and hope ya'll can help me figure out how to do this.
8 lbs rolled oats plain (subbed for American 2-row)
.5 lbs rolled oats slightly toasted (subbed for American Caramel 40°L)
.75 lbs rolled oats toasted brown (subbed for American Chocolate Malt)
.5 lbs rolled oats pretty much black (subbed for Roasted Barley)
2.5 lbs Oats Flaked (ok just add this to the 8 lb above)
.75 lbs Lactose... need to replace this with something... truvia? Splenda?
.5 oz whatever ~15.0 AA% whole hops; boiled 60 min
1 tsp Yeast Nutrient @ 10 min -
WYeast 1084 Irish Ale (or something else, like S04 perhaps)
Mash in at 1 qt/lb and hold at 125*F for 30 minutes
Infuse with enough water to get up to mashing temp at 153*F hold for 45 minutes.
Double batch sparge with 180*F water
So I'm wondering how to get the caramel and sweetness in this brew. I can't use Lactose. I'm wondering if I can partially convert some of the oatmeal in the American Caramel sub and then toast it so I get the resulting sugars caramelized.
This is a huge stuck mash waiting to happen. I plan on using rice hulls, but also have some sort of protein rest (I've never done one before) Could use some help here. Perhaps brew in a bag? I'd like to keep the thickness of an oatmeal stout, but I want it to run and I want it to ferment of course, I don't want to wholesale throw a ton of amylase enzyme in, (I'll need some though)