Oatmeal adds complexity, flavour to stout
Via The London Free Press –
I’m relatively sure that I don’t have to explain stout, but the inclusion of oats might seem an odd choice. For the most part, they’re added for complexity. Because of the way the proteins in oats break down in brewing, they add a full, round body and a velvety creaminess that have the effect of bolstering the other flavours that you experience while you’re drinking your pint. Usually brewers will replace between 5% and 20% of the grain they would otherwise be using with rolled or flaked oats in order to get this effect. Typically, oatmeal stout is fairly light in alcohol while making a significant impact in flavour.
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