cweston
Well-Known Member
Are those "craft" brews put out by the big boys all-malt beers, or do they follow their usual mashing procedures with the usual percentage of adjuncts, I wonder?
I had the AB Mule Kick oatmeal stout a few weeks ago. It was served ice cold (grr), so it was hard to tell, but it tasted like an oatmeal stout and seemd to have an appropriate body (i.e. not a MBC-ish insanely low FG). I wonder if they accomplish this by using an all-malt grainbill, or by other means (like high mash temps).
I had the AB Mule Kick oatmeal stout a few weeks ago. It was served ice cold (grr), so it was hard to tell, but it tasted like an oatmeal stout and seemd to have an appropriate body (i.e. not a MBC-ish insanely low FG). I wonder if they accomplish this by using an all-malt grainbill, or by other means (like high mash temps).