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Old 08-19-2012, 08:38 PM   #1
EricBrew
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Apr 2012
Ottawa, Ontario
Posts: 14


So I brewed an all-grain oatmeal stout. It was fermented for 3 weeks, and bottle carbonated for 2 weeks.

Overall, I'm quite pleased with it for my second attempt at home brewing.

However, I found the flavour to be a little thin on the front end. It's got a great roasted oats/coffee flavour at the back end though.

Does anyone have any tips to add flavour/body to the beer?

The recipe I used is linked below:
http://www.tastybrew.com/newrcp/detail/490

 
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Old 08-20-2012, 12:39 PM   #2

Hi Eric. If you want to add hop flavor, increase the amount of hops at the 20, 15, and, 10 minute marks. If you want to increase body, try mashing at a little higher temp (this will also decrease yout attenuation, too). To add more malt flavors, try adding more flavorful malts, like Munich or Melanoidin.

 
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Old 08-20-2012, 05:41 PM   #3
twistr25
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May 2012
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2 weeks is also still a little young. The thin taste could be a green beer. Give it another week minimum and see how it improves, longer should continue to get better.
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Old 08-21-2012, 02:37 AM   #4
EricBrew
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Apr 2012
Ottawa, Ontario
Posts: 14

Can Munich or Melanoidin malts be used completely as a base malt? How about Maris Otter? The malt flavour is exactly what's missing come to think of it. It's lightly hopped as a stout, and the roasted malts can be tasted, but that's it.

 
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Old 08-21-2012, 03:08 AM   #5

You can use Munich as a base malt, but you only want to use small amounts of Melanoidin.

Jim

 
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