Years ago I made an oatmeal stout and have dug out the recipe again (I've only brewed it once). It has torrified wheat in it which seems really strange. does anyone have any opinion either way on the below?
Pale Malt 5 EBC 6000 grams 81.8%
Crystal Malt 130 EBC 300 grams 4.1%
Roasted Barley 1350 EBC 400 grams 5.5%
Toasted Oat Flakes 3 EBC 300 grams 4.1%
Torrefied Wheat 4 EBC 285 grams 3.9%
Chocolate Malt 1100 EBC 50 grams 0.7%
I made the mistake of brewing it on the hottest day of the year resulting in it trying to escape the fermenter, but remember it it being surprisingly good considering I had no fermentation control.
Torrified Wheat in an Oatmeal Stout?
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Re: Torrified Wheat in an Oatmeal Stout?
Some people don't like the additional flavour torrefied wheat brings and it's often in there for head retention. I never have a problem with head retention on my beers so I don't bother with it, but I sometimes throw a few oats into the mash tun if I I want a particularly good head.
Tbh, I've never done a side by side test so I've no idea whether the oats are providing the benefit I'm hoping for...
Tbh, I've never done a side by side test so I've no idea whether the oats are providing the benefit I'm hoping for...
Never enough time...
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Re: Torrified Wheat in an Oatmeal Stout?
Thanks Ed
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Re: Torrified Wheat in an Oatmeal Stout?
At 3.9% of the grain bill you won't get much, if any, flavor from the torrified wheat.
I'm just here for the beer.
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Re: Torrified Wheat in an Oatmeal Stout?
Maybe.Binkie Huckaback wrote: ↑Tue Oct 13, 2020 11:46 pmThanks Rookie. In that case I might ditch it. Do you think the oats alone will be enough for a good head on a stout?
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Re: Torrified Wheat in an Oatmeal Stout?
I believe the reason they may have included Torrie is because there is a drop in soluble nitrogen using Oats, which is a real head killer. The recipe may have been based on the belief that the beta glucans in Oats introduces lipids (fat), known as a head killer, but research has shown that up to 10% of the grist yeast deal with that quite effectively. Over 10% then yes, there is a problem from beta glucans, but your recipe isn't, so you could leave it out.Binkie Huckaback wrote: ↑Tue Oct 13, 2020 11:46 pmThanks Rookie. In that case I might ditch it. Do you think the oats alone will be enough for a good head on a stout?
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer