tag:blogger.com,1999:blog-8066877917844499643.post8527308458815770629..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Toasted Oatmeal Coffee Stout TastingThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8066877917844499643.post-91205896189976637152012-12-11T22:14:27.033-05:002012-12-11T22:14:27.033-05:00I actually would have toasted the oats myself, but...I actually would have toasted the oats myself, but for a 30 bbl batch that won't be an option down the road. We actually weren't impressed by the flavor of the oats (either straight or in the beer), no worries just swapping in another brand of your choice with or without toasting them yourself.<br /><br />Midnight wheat is huskless, so it would certainly be mellower/smoother, more like Crafa Special. I don't think it would have enough roast to make this a stout. Not that it would be a bad beer, just different.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-56862999268355994272012-12-11T10:12:42.000-05:002012-12-11T10:12:42.000-05:002 row and 001. Thats the plan! I just gotta hunt...2 row and 001. Thats the plan! I just gotta hunt down some of those toasted oats. Push comes to shove Ill just toast em myself.<br /><br />Ill brew it early next week.<br /><br />I also have a nice stash of midnight wheat that in another version of this would sub for the roasted barley and chocolate malt. Just chewing on the different grains I found the midnight wheat to be fuller and rounder than either of those two(if that makes sense). Not sure how that will translate into the beer. Anonymoushttps://www.blogger.com/profile/14182397075953218149noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-90002010578485365792012-12-10T19:41:33.719-05:002012-12-10T19:41:33.719-05:00You certainly could add a half pound of Victory/Am...You certainly could add a half pound of Victory/Amber/Biscuit to replace that lost maltiness from the base malt switch. However, with all of the other flavors I'm not sure it is necessary. My plan is just to brew it as is, and adjust from there.<br /><br />If you brew it, let me know how it goes!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-3572563638862899762012-12-10T19:24:45.457-05:002012-12-10T19:24:45.457-05:00Mike if you were looking to adjust the bill with t...Mike if you were looking to adjust the bill with two row how would do this? Would you throw in something else to replace the depth of flavor you would loose from the Maris Otter?Anonymoushttps://www.blogger.com/profile/14182397075953218149noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-29529202239460294832012-10-31T00:28:51.015-04:002012-10-31T00:28:51.015-04:00It has been very helpful following this recipe dev...It has been very helpful following this recipe development. I will be applying what I have learned here when brewing my own breakfast stout. I too love Founders, although my riff is to lower the abv so I can have a few without ending up on the couch for the night. I especially found your notes on the coffee and the toasted oats very useful. Good luck with Modern Times!Scott in NJnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-33181142756844450782012-08-30T12:23:06.676-04:002012-08-30T12:23:06.676-04:00Haha, I was actually planning on doing the Imperia...Haha, I was actually planning on doing the Imperial Brown with cinnamon and vanilla in addition to the coffee. Great minds think alike, I guess. Anonymoushttps://www.blogger.com/profile/00545900907493800473noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-68922908616681488912012-08-30T11:43:11.945-04:002012-08-30T11:43:11.945-04:00That sounds about right to mix with spices. I'...That sounds about right to mix with spices. I'm thinking of doing something similar with an imperial version of this with cinnamon and vanilla (in a rum barrel). What spices are you thinking?<br /><br />Coffee is about personal preference and freshness. I don't like really dark roasts, so I don't add them to coffee. You can get some beans and do cold extractions to see how they work as ice coffee, may be different than what you like hot.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17730806980773226332012-08-30T09:54:10.929-04:002012-08-30T09:54:10.929-04:00I'm thinking about making and Imperial Souther...I'm thinking about making and Imperial Southern English Brown with coffee, and other spices as a Winter Warmer in a couple months. Do you have any tips on choosing the right coffee to fit the beer? Do you think 1oz for a day would be sufficient, or too overpowering? <br /><br />Also, did you sanitize the beans on any way? Anonymoushttps://www.blogger.com/profile/00545900907493800473noreply@blogger.com