Pappa_Bjorn
Novice
Want to make a sweetened rye (and possibly oats) sweet stout-ish inspired by mämmi.
I'm thinking the molasses (how much?) will ferment out and will taste weird unless sweetened back with lactose at 5%? Rye something like 15%? Some oats for mouth feel... Maybe a tiny bit of wheat in there. And I'm also thinking I should take some runnings and reduce up to 170C for a maillard. Or just use some cara/crystal for that purpose?
Thoughts?
I'm thinking the molasses (how much?) will ferment out and will taste weird unless sweetened back with lactose at 5%? Rye something like 15%? Some oats for mouth feel... Maybe a tiny bit of wheat in there. And I'm also thinking I should take some runnings and reduce up to 170C for a maillard. Or just use some cara/crystal for that purpose?
Thoughts?
