Flaked Oats for soft mouthfeel?

[matt76]

Having cancelled my Beer 52 recently, I finished the last couple of beers from them the other night - one of them was this:

Apparently 20% FO for soft mouthfeel - well it certainly had a nice silky texture.

Any thoughts or experience of this in your own brews?

I normally add flaked barley up to 9% for body, mouthfeel and head retention, and I've heard of others using FO for similar reasons but not in these amounts.

Only time I've used FO was recently in a Belgian Witbier that's still conditioning - that was 8.3% each of FO and FB.

I was planning to add 5% FO to my next brew (GH American Wheat) but, what the heck, I'm considering upping this now to 20%.

Any thoughts?

 

[Rog.T.B.]

Could someone tell me what FO is? As a newcomer to brewing I find abbreviations annoying.

 

[Rog.T.B.]

My apologies, must be my age, I see it is flaked oats.

 

[matt76]

Could someone tell me what FO is? As a newcomer to brewing I find abbreviations annoying.

Sorry, FO = Flaked Oats, clue was in the thread title.

List of abbreviations here:
https://www.thehomebrewforum.co.uk/threads/forum-abbreviations-and-glossary.80863/

 

[Argentum]

Scott Janish has determined that if oats are not at 18% of the grist by weight (or more) they will not be noticed with regard to mouthfeel. This beer meets the criteria.

http://scottjanish.com/case-brewing-oats/