hist-brewing: oat malt

Kel Rekuta krekuta at attcanada.ca
Thu Dec 7 05:16:07 PST 2000


adam larsen wrote:

> 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

WOW! That sounds great.

Kel

>
> 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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