Cast Out

[Richard]

This was originally going to be my competition entry, but after a little more consideration I decided to color between the lines a bit better re: BJCP. Brian reminded me that oats have no place in a competition dry stout

9lbs Maris Otter
8oz Quick Oats
8oz Roasted Barley
8oz Chocolate Malt
4oz Melanoidin Malt
4oz Carafa Special III
4oz Carafa Special II

1.5oz Crystal 10% @ 60

Mash 3 gallons @ 149. Sparge 3 + 3 gallons @ 168.

US-05. No water corrections w/Fredericton municipal water.

[Brian_S]

I'm curious what the malanoidin brings to the final brew.  Would this replace the rolled oats perhaps?

B

[Richard]

Although they're not the same thing, the quick oats are in place of rolled (tried and tested - e.g. Kyle's excellent Stout).

The melanoidin just brings a bit of richness to the table... melanoidins are the "malty" part of malt, so you could read melanoidin malt as "malty malt"

Personally I find a little bit (e.g. the 4oz here) brings a richer malty flavour - note: not sweet, malty. I'm using it primarily to balance the sharpness of all the dark malt here a little bit. I'm going for a rich but dry stout. It's perhaps a little redundant in the face of all the maris otter, but brewing is both an art and a science

I'm not 100% on whether or not this will be the competition entry just yet... the recipe is "done" - just this is floating outside the style guideline a little bit right now.