Making an Oatmeal Stout? You're going to need Flaked Oats or you're just making a stout...not that there's anything wrong with that.
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- Pre-Gelatinized
- For use with Oatmeal Stouts </ul
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Making an Oatmeal Stout? You're going to need Flaked Oats or you're just making a stout...not that there's anything wrong with that.
General Info
Special B is the darkest of the dark malts from the land of all things beer, Belgium. Producing dark fruit flavors akin to raisins, cherries, ans plums, this is a great malt to use in lower percentages. Less than 5% will provide an excellent color addition while greater than 5% will contribute a dark black/brown color and fuller body.
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Styles:
Just like other de-husked varieties Carafa Type 1 (de-husked) lacks the astringent quality obtained through roasting husks. It has an espresso like quality with notes of chocolate and a mild roasted aftertaste. It provides a coffee brown color to your beer and is perfect in dark ales and lagers.
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Styles
At 1-10% of your overall grain bill 2 Row Chocolate Malt makes produces a fantastic warm brown colors and light chocolate flavor to your finished brew.
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Styles
Chondrus crispus, otherwise known as Irish Moss, is a carrageen seaweed used to clear beer and combat chill haze without the use of a filter. It promotes protein coagulation speed and is added to your boil 15 minutes before completion. Be sure to hydrate for at least 15 minutes before use.
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Wyeast American Ale 1056 Yeast is great for any style where malt and hops are the dominant flavor. Producing mild citrus notes when fermented at cooler temperatures 60-66°F (15-19ºC), this yeast typically requires filtration to produce a bright beer. 
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