Less attenuation in the steeped beer likely leaves more residual sugar adding to the mouth feel. I've both mashed and steeped oats in stouts and NEIPA's. The ones where I've steeped the oats always come out with more body. Note that I am referring to all grain beers. I was checking out your vid as I haven't brewed an extract beer yet and since I'm putting together some kits from a DME surplus, I figured I should try. Thanks for the vid, it was most of the info I was looking for.
Thank you! Was questioning whether I’d need to add 2-row for a partial mash in my cream ale, but it looks like I’ll be fine steeping the oats by themselves!
If you brew that, let me know how it turns out. A potential issue with steeping unmalted grains is haze from starches. Since my batch was meant to be hazy, it was hard for me to judge the impact there.
Less attenuation in the steeped beer likely leaves more residual sugar adding to the mouth feel. I've both mashed and steeped oats in stouts and NEIPA's. The ones where I've steeped the oats always come out with more body. Note that I am referring to all grain beers. I was checking out your vid as I haven't brewed an extract beer yet and since I'm putting together some kits from a DME surplus, I figured I should try. Thanks for the vid, it was most of the info I was looking for.
This was very helpful, thank you
Thank you sir!
Thank you! Was questioning whether I’d need to add 2-row for a partial mash in my cream ale, but it looks like I’ll be fine steeping the oats by themselves!
If you brew that, let me know how it turns out. A potential issue with steeping unmalted grains is haze from starches. Since my batch was meant to be hazy, it was hard for me to judge the impact there.
Great stuff
Very interesting as always. Love your videos.