I'm planning a dry irish stout with rolled oats rather than flaked barley and was looking for comparisons when I came upon this. Seems the flavors from this small sampling tend to be the same or very close. However the oats added body while the barley did not or even thinned the body while both added head. I'm thinking a betaglucan/protein rest at around 120 for 15 minutes would do a lot to reduce viscosity imparted by the protein in the oats. Between that and a 148 mash temp getting the beer to be dry and fairly light bodied shouldn't be a problem. Thoughts?
An interesting note I've found in a few sources has been opinions of pro brewers differs quite a bit on the results flaked barley has upon a beer. The pros tend to treat it as adjunct for thinning the beer and adding a certain low-impact flavor character while homebrewers think of it as adding body and head with a similar view on flavor impact. Meanwhile both groups view oats/oatmeal similarly, a source of body and mild flavor impact.
An interesting note I've found in a few sources has been opinions of pro brewers differs quite a bit on the results flaked barley has upon a beer. The pros tend to treat it as adjunct for thinning the beer and adding a certain low-impact flavor character while homebrewers think of it as adding body and head with a similar view on flavor impact. Meanwhile both groups view oats/oatmeal similarly, a source of body and mild flavor impact.
