From the HBD Archive
From: att!iwtio!korz@hp-lsd.cos.hp.com
Subject: Oatmeal Stout
Date: 1990-01-03 22:05:51 GMT

This recipe:

Broglio's Quaker Stout
6# Dry Amber Malt
1# Crystal Malt
.5# Roasted Barley
1# Quaker Oats
1oz. Eroica Hops (Boiling)
1oz. Kent Goldings (Finishing)
2pks. EDME dry yeast

as mentioned in an earlier digest, contains no enzymes to convert the
starches in the oats into sugar. Extracts (except for Edme DMS, to the
best of my knowledge) have no enzymes and Crystal Malt and Roasted Barley
have (due to the temperatures involved in production) had their enzymes
denatured. The question remains, though, is there a benefit from having
some starch in the brew - i.e. do the oats add to the flavor of the final
product? In general, how soluble are the grain starches that we come
across in our brewing? What are the effects of excess dissolved starches
in our beers?

Al.



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