Notes: Would be category 31, alternative fermentables beer - subcategory 31A, alternative grain beer... but listing it here as a wheat wine to get the numbers in a similar ballpark (Wheat wine or English Barley wine would be base style).
Bake half or all of flaked oats in oven if want to add a toasted oat flavor (just keep an eye on them - can burn easily).
Can use hops of your choice, but Im aiming for British varieties... EKG, Target, or Fuggles would also work.
Lots of options for yeast - want good attenuation and some fruity esters, so Kölsch or an attenuative English Ale yeast such as Wyeast 1028 London Ale, 1098 British Ale, 1318 London Ale III, 1335 British Ale II, 1450 Dennys Favorite 50, 1728 Scottish Ale, or other yeast (Liquid, or dry - S-04) equivalent. Grists with high percentages of oats have been shown to produce more diacetyl than barley, so slowly raise (2°/day) fermentation temp after 3-4 days active fermentation, to around 68-70 for a diacetyl rest.
Age on oak if desired. Cold crash and gelatin fine before packaging. |
