I am planning on making a stout, for which I would like to have some creaminess to it and also good head retention. I know that flaked barley and/or flaked oats are the way to go, but I can not seem to determine if I should use both or only one of them.
J. Palmers book indicates that flaked barley will give better head retention and flaked oats give creaminess. But in different forums and articles I find information that they both contribute to head and creaminess. I can't find any place, besides Palmers book, which describes the difference in these ingredients.
So now I'm a little confused. Should I use both or only one of those ingredients?
J. Palmers book indicates that flaked barley will give better head retention and flaked oats give creaminess. But in different forums and articles I find information that they both contribute to head and creaminess. I can't find any place, besides Palmers book, which describes the difference in these ingredients.
So now I'm a little confused. Should I use both or only one of those ingredients?