Here is the recipe I’m going with. I’m planning on doing a long (~120 minute) boil to get some caramelization of the wort for color and depth of flavor and also because I think having a fairly thin mash will help avoid a stuck sparge.
Original post:
My homebrew club has an annual fundraiser every year where all the brewers have to adhere to a theme that changes every time. This year’s theme is adjuncts and I’ve been assigned Oats as an adjunct. Now I have brewed several Oatmeal stouts in my time and I want to go for something more interesting and out of the ordinary. I was thinking of Brewing a Barley wine with a hefty portion of the grain bill switched out for oats to make an Oat-wine if you will.
I was just wondering if anyone had any other wacky suggestions? I have access to pretty much all the ingredients available (I actually manage a Homebrew store) and several months before the event itself which is in mid October. As an aside, if anyone is going to be in NYC in mid October and wants to go to a fantastic event where you can try approximately 30 different beers made by some excellent home brewers have I got the event for you!
It would have to be 100% oats to be truly gluten free and that seems tricky. I do know a guy who did a series of experiments with 100% oat beers a few years ago (he was making single bottle batches of beer) so maybe I’ll pick his brain for advice.
Oats aside, I’d be interested in hearing more about doing single bottle batches of beer! Sounds like a nice way to test recipes.
If you enjoy podcasts, the single bottle brewer (Toby) talks about making them here.
I do! I found them on Spotify, thanks!