Just in time for St. Patrick’s day, my most recent stout is on tap! It’s a Maris Otter-based oatmeal stout with some cocoa thrown into the mash for a bit of extra chocolate flavour.
I’ve done a couple of stouts before on my own and felt them to be a bit thin and astringent. This one I deliberately attempted to counter that and mash-in a bit higher than my normal. For this batch I hit a temp of between 156F and 157F for some extra body.
“Happy Pils” and “MO stout“. It’s what’s on tap…