How many times has a beer not turned out quite like we intended or expected and yet it's still perfectly drinkable? It certainly will happen. The only stout I think of when I think of warm weather is a Tropical stout. It involves tracking down some unique brown sugar and it is also a lager. I've made it a couple times and it's nice. As for the oat malt, did you mill it yourself? I just used some for the first time in 23 years of brewing and it was a pain in the *&^%$# to crush. I then went online and saw I was not alone in realizing this and many people just use flaked oats instead. I won't use it again unless it can be pre-milled by someone smarter than me.
In regards to Steve saying he wasn't sure what percentage constitutes an Oatmeal stout, BJCP guidelines state 5-30% or more oatmeal for an Oatmeal stout. Historically this hasn't been the case, records from 1936 show Barclay Perkins had an Oatmeal stout that had only 0.5% of the grist being oats. In the 20s thru 30s Whitbread's Oatmeal stout and London stout were identical only difference being the packaging. Again the oats were only 0.5% of the grain bill.
I think most of the time in brewing, if you miss your intended target, you'll still get a drinkable beer, and you'll learn something in the process for future brews. Also, I think you misspelled "lamb." 🙂 - James
I appreciate how James intentionally makes mistakes just so he can make new brewers with their first Mr. Beer kit feel welcome on the channel. 😉
James...you forgot the roasted barley, LOL!
Yhank you for the inspiration!
How many times has a beer not turned out quite like we intended or expected and yet it's still perfectly drinkable? It certainly will happen. The only stout I think of when I think of warm weather is a Tropical stout. It involves tracking down some unique brown sugar and it is also a lager. I've made it a couple times and it's nice.
As for the oat malt, did you mill it yourself? I just used some for the first time in 23 years of brewing and it was a pain in the *&^%$# to crush. I then went online and saw I was not alone in realizing this and many people just use flaked oats instead. I won't use it again unless it can be pre-milled by someone smarter than me.
High Gravity milled the grain for me. If malted oats is like malted rye, I would like someone else to take care of it, for sure.
In regards to Steve saying he wasn't sure what percentage constitutes an Oatmeal stout, BJCP guidelines state 5-30% or more oatmeal for an Oatmeal stout. Historically this hasn't been the case, records from 1936 show Barclay Perkins had an Oatmeal stout that had only 0.5% of the grist being oats. In the 20s thru 30s Whitbread's Oatmeal stout and London stout were identical only difference being the packaging. Again the oats were only 0.5% of the grain bill.
You brew and you learn! Really feel like brewing a stout now, never tried to dryhop one, interesting!!
Sowing your wild oats again? good info per usual.
Thanks, Bob! 🍻
I went with oat malt in my last stout. Did not have the body I was looking for.
Quaffable… means I screwed up 😅
Sounds like when I cook dinner. I tried to do this and that but it's lame so here you go
I think most of the time in brewing, if you miss your intended target, you'll still get a drinkable beer, and you'll learn something in the process for future brews. Also, I think you misspelled "lamb." 🙂 - James
I can’t tell you how many rookie screw up’s ive made that I knew better on. It’s not a brew day without a mess up some where
Don't Google that. Haha.
🤣🤣