I have an extract-based clone recipe for Samuel Smith Oatmeal Stout. The ingredients are what you would expect using barley, hops, and some oatmeal flakes. But, the priming sugar called out is Muntons Wheat DME.
Can anyone think of a reason you would use wheat DME instead of the base malt of Muntons light DME? I can’t believe that little wheat DME is going to impact flavor or mouthfeel…
Thoughts?
It will work fine.
Yes, I am sure it will work, but why buy another DME when I have the base malt already? Is there a difference in taste etc. when just using it for priming?
Where did this recipe come from? It’s possible that is just what the author used.
CloneBrews, 2nd Edition by Tess Szamatulski, Mark Szamatulski
There’s more to beer than flavour and mouthfeel…
I imagine it’s a nod to the fact that it’s common in northern England to add a bit of torrified wheat for head retention - head is more important in the north as most cask beer is served through sparklers.
That explains a lot. Never thought much of that one. Don’t worry about the wheat DME. Like you say use what you’ve got.
No, it’s because of the quirks of the authors. IMO. Other recipes in that book are wacked.
Thanks for all the replies. Do you know of better clone recipe books? I also have The Brew Your Own Big Book of Clone Recipes but no author listed. I don’t really like that book as the breweries are mostly little known and for beers I couldn’t find to see if I like them.
Anyway, thanks again.