Slicker Than Your Average Stou|
My water is very soft, thus fo
Toast the oats the night before. This isn’t as easy as it sounds - 1.5kg is quite a lot of oats, so it requires quite a few trays. Also the oats do not like to cook evenly, so keep stirring them up - I stopped when about 10% was dark brown. It really creates a lot of smoke and smell too, so you might want to clear other people out of the house :)|
Boil the cooked oats in a fair bit of water before the mash.
Single infusion mash at 66C. Use a LOT of rice hulls. See my notes above on water treatment. Mashout at 72C.
Boil 75min. I add Wyeast Nutrient and Irish Moss with 15min remaining in the boil.
Ferment on the cool side (~15C.) I left it in secondary for 4 weeks.
Keep carbonation low.
I found this beer needed at least a few weeks in the bottle to mellow out and lose a slightly chalky flavour (wonder where that came from? hehe)