Ducatiboy stu
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RB is what makes a Stout.
RB and choc + %age of RB and Choc + the right mash temp for your OG + the right mash temp if using oats is what makes a stout. But they are pretty forgiving.Ducatiboy stu said:RB is what makes a Stout.
nailed itbradsbrew said:RB and choc + the right mash temp for your OG + the right mash temp if using oats is what makes a stout. But they are pretty forgiving.
thanks both of you for the advice, just one last question.. What would be your ideal mash schedule?Ducatiboy stu said:And just add 7-10% oats to that.
From here http://www.bjcp.org/2008styles/style13.php#1cRelaxedBrewer said:That would be a stout that has oats in it but not an 'oatmeal stout' by bjcp definitions.
Probably pretty tasty though.
How high / how low and how long would you normally go for sweet and dry stu?Wilkensone said:thanks both of you for the advice, just one last question.. What would be your ideal mash schedule?
Wilkens
64-65 for drylael said:How high / how low and how long would you normally go for sweet and dry stu?
it also has an IBU range of 25-40.Ducatiboy stu said:From here http://www.bjcp.org/2008styles/style13.php#1c
*Ingredients:* Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness.
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