Just got a reply that they use 15% flaked oats in their pale. Seems that I should scale everything back substantially...
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Not sure you'll get much character from 5% oats.
+1 - I'd either dump the oats and go the faux Schwarzbier route, or up them and go for a low-roast oatmeal stout. I'd also recommend maybe 10-20% Munich to fill out the flavor a bit since the roast isn't going to be enough to carry it on its own.
If the style works you can call it a "No-bust Porter", maybe?
If you're going for a robust porter with less roastiness, it looks good! Not sure you'll get much character from 5% oats.
Just purchased dragon well loose leaf green tea and am going to attempt the the "dry tea" method for about 4 days. I am still conflicted about the amount. The aroma is stronger than I expected with predominate grassy and earthy notes.
Gonna just throw it in loose and strain it when I keg on Sunday. Trying to decide between 1 or 2 oz for a 5 gallon batch. This is a very light bodied and colored beer so I definitely do not want to overdo it because I think it could end up with an almost musty character.
From what I can tell, about 7.5 oz of tea would be used to make 5 gallons of average strength tea so 1-2 oz seems pretty minimal...
Any feedback on amount?
you can always add more, can't take it out though. start with the 1-2 you are planning and if you need more you can put some more in a sanitized tea ball and drop it in the keg.