hist-brewing: oat malt

[adam larsen]

Hello all,
    The recipe below appears to be a great one. An old fashioned Frisian recipe
is similar but  replace the specialty grains with twice as much amber or brown,
increase the pale malt by 40% and add one once of bog bean, Gentian, linden, and
21 grams of hops.   After your fermentation ends add 6 pounds of black current.
Trust me one this one folks as it is wonderful ale.

Cheers
PBLoomis at aol.com wrote:

> In a message dated 12/6/00 6:47:27 AM Central Standard Time,
> krekuta at attcanada.ca writes:
> >
> >  I like malted oats as a small percentage, less than 25% of the grist bill.
> > It has an excellent nutty flavour. I imagine using too much would be
> > overpowering.
> >  I can't recall the diastatic power of the Fawcett's oat malt I use, but
> >  conversion is excellent. No compensation is required in the grist.
> >
>     I too use Fawcett's oat malt, and love it.  It produces a smooth
> and mellow brew that my friends enjoy.  For a recent 5-gal batch, I used:
>     9 lb    Pale 2-row
>     3 lb        Malted Oats
>     1 lb        flaked oats
>     1/2 lb  chocolate malt
>     1/2 lb  roast barley
>     1/2 lb  black patent
>     Wyeast Irish Ale yeast
>     Nothing but compliments.  One of my guzzling friends said it was the
> best beer he ever tasted.
>     Cheers,
>     Scotti
>
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