Toasted oat cream braggot

[blekk]

Hi all

I have already posted in the 'non beer' section but just wanted some others opinions too. Just getting back into brewing after a year or so off and looking at doing a very simple braggot 6L micro batch and just want some feedback on the grain bill as follows.

37% Toasted rolled oats
37% Raw honey
7.4% Lactose
18.5% Chocolate rye malt

Galaxy hops
S-04

60min boil but not sure about the hop time addition yet, then adding the honey once wort has cooled to 35deg.

Looking for a nice coffee/choc profile with creamy mouth feel and some slight lingering sweetness (possible honey tones??). Unfortunately my gluten intolerance stops me from adding anything too fun (aka wheat), hence to rye and oats. Any feedback would be great.

Cheers.

 

[labels]

Completely enzyme free grain bill. Good luck with that one.

 

[blekk]

Completely enzyme free grain bill. Good luck with that one.

Sorry yes I should throw in some munich for a base. Do you think about 35% Munich would be ok?

 

[labels]

Sorry yes I should throw in some munich for a base. Do you think about 35% Munich would be ok?

Some pils malt would be better, it is much higher in enzymes than Munich