Using both flaked oats and flaked barley in a bourbon stout.

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Went by the LHBS to pick up some flaked oats to brew a bourbon stout and after arriving home I noticed I picked up 1 lb of flaked oats and 1 lb of flaked barley instead of 2 lbs of flaked oats. LHBS is now closed so would like to know if it will make much difference using a blend of flaked oats and flaked barley instead of 2 lbs flaked oats.

Thanks,

Mick
 

1977Brewer

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Actually, look near the Quaker and there will be oats that won't turn into a gelatinous dough ball when you steep them.
 

Yooper

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Flaked barley is awesome in a stout! It gives a wonderful rocky head, great foam retention, a perception of body, and it's my 'secret ingredient' in oatmeal stout.

Oats are creamy, and even oily in large amounts, and give a slick mouthfeel. They aren't interchangeable at all- but both are great ingredients in a stout.

It really depends on the rest of the recipe- with the flaked barley for example, you won't need carapils or flaked wheat- but both are probably a good mix.
 

MaxStout

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Went by the LHBS to pick up some flaked oats to brew a bourbon stout and after arriving home I noticed I picked up 1 lb of flaked oats and 1 lb of flaked barley instead of 2 lbs of flaked oats. LHBS is now closed so would like to know if it will make much difference using a blend of flaked oats and flaked barley instead of 2 lbs flaked oats.

Thanks,

Mick


Both flaked oats and flake barley are good for adding body and mouthfeel to the beer, so go ahead and use both of them.
 

Seven

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Agree with the advice to use the flaked barley. One of my favorite stouts, Yeti by Great Divide, uses both flaked oats and flaked barley.
 
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