Naked_Eskimo
Well-Known Member
I'm busy formulating an american stout recipe that I want to make with lots of body (really chewy), creaminess and a good thick head. I'm undecided on whether I should go with flaked oats or flaked barley, or perhaps both. I understand that they do pretty much the same thing, so would going with both be overkill? At present I have both in my recipe at ~4% contribution each.
Also, I know that wheat malt can also do a similar function, so should I think about adding wheat to my stout, or just stick to the flaked barley and oats?
Appreciate your suggestions!
Also, I know that wheat malt can also do a similar function, so should I think about adding wheat to my stout, or just stick to the flaked barley and oats?
Appreciate your suggestions!