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oatmeal stout recipe ideas

Stouts are ales, black in color and opaque. They typically have a burnt, coffee flavor that comes from the use of roasted malt, a specialty grain. Stouts are moderately hopped to complement the beer’s rich, malty character, although much of the bitterness comes from the specialty malt.

Oatmeal stout has a firm, smooth and silky body. It’s rich and malty, with chocolate and coffee in the nose and a hint of nuts and roasted grains dominant in the finish. It should be full bodied and have moderate bitterness. Many brewers prefer to use an oats content of 10 to 20 percent for an even smoother taste. These higher levels can be used if a suitable temperature rest is used in the mash temperature profile to break down some of the gum content, allowing easier sparging.

The use of roasted barley lends certain traits to the style. Stouts brewed from roasted barley typically have a dense, white head and do not have the level of acrid, burnt, roasty flavors (many of which are Maillard reaction products) found in stouts brewed with roasted malt.  Maillard reactions that occur during kilning malt are drastically reduced when barley is roasted because the necessary ingredients for the reaction — reducing sugars and free amino nitrogen from amino acids — are very low in barley.

A stout brewed exclusively from roasted barley or malt may lack the richness of flavor that malts such as chocolate and brown malt lend.

Roasted malt is a mainstay for some stouts, especially bigger ones, and imparts flavor and color attributes that are different from roasted barley. Stouts using this grain often have a darker head of foam than those brewed with roasted barley and usually have more roasted, coffee-like flavors. I have found great success using Weyermann Carafa III, a de-husked roasted malt that lacks the sharp acrid flavor of regular roasted malt. For such a broad family, it only goes to reason that more than one malt type is used for color and flavor of stouts.

many sources denounce the use of crystal malt in the style, many commercial stouts do indeed use such malts. Crystal malts lend caramel and toffee notes to beer and are a useful ingredient when sweetness and higher finish gravity are sought.

Whatever dark grain or combination of grains is chosen for the brew, the amount used in stout brewing hovers around 10% of the grist bill for normal gravity stouts. This percentage usually decreases in higher gravity stouts.

roasted grains push the pH below 5.2 when low carbonate brewing water is used. Consider an addition of baking soda (sodium bicarbonate) to help balance the acidity of the roasted grains.

Most stouts have medium to high bittering levels but minimal hop aroma. Highly attenuative yeast can also be used for sweet stouts because the carbohydrates lending sweetness are typically unfermentable.

from http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/1509-the-dark-secrets-of-stout

http://www.homebrewtalk.com/f68/deception-cream-stout-141483/

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