Flaked oats

[kev]

Recipe calls for flaked oats.....can I use rolled oats (aka Porridge oats)??

K

 

[graysalchemy]

Yes you can but don't forget the glucan mash. :thumb:

 

[wigwamheed]

How much is required in the recipe?

 

[graysalchemy]

Most my beers with Oats in have about 5% of the grist, same as what you would use wheat malt. :thumb:

 

[kev]

Yes you can but don't forget the glucan mash. :thumb:

What?!

K

 

[graysalchemy]

A mini mash. Basically you take your oats and mix it with 10% of the oats weight in pale malt. Mash at 35 - 40c for 20-30mins then raise the temp back up to main mash temp and add to the main mash at the start. You can do this on a pan on the stove or in some sort of improvised insulated vessel. It breaks up the long protein chains into shorter ones which are benificial to head retention but also minimise a stuck mash from the resultant porridge. :lol: :lol:

 

[wigwamheed]

Would you do a glucan rest with flaked oats also or ate they essentially the same thing? Is it really essential with such a low amount of oats(think in of my laziness here) or will not bothering end up in a n epic sparge through glue?

Please excuse my stupid questions, just been looking into this recently. And struggling to find any definitive answers, just a bit confused.

 

[graysalchemy]

You should do it with any oats it doesn't take long and is quite easy and it does make a difference, as oats are mainly used for head retention and without the glucan rest you won't get the benifits.

However i use oats for the flavour they add a smouthness which is great in pale ales and stouts. If you are using in dark beers they really need toasting as well for more flavour. :thumb:

So really so no excuse :nono: :nono:

:lol: :lol:

 

[wigwamheed]

Thanks, that's what I'll do then, think I've been looking into it too much and got baffled with science rather than thinking of how it will affect the finished product. k.I.S.S

 

[graysalchemy]

As I said its not hard and not as an exact science as the main mash so it can be thrown together quite quickly but results are worthwhile. :thumb: :thumb:

 

[kev]

A mini mash. Basically you take your oats and mix it with 10% of the oats weight in pale malt. Mash at 35 - 40c for 20-30mins then raise the temp back up to main mash temp and add to the main mash at the start. You can do this on a pan on the stove or in some sort of improvised insulated vessel. It breaks up the long protein chains into shorter ones which are benificial to head retention but also minimise a stuck mash from the resultant porridge. :lol: :lol:

So if my recipe calls for 250g flaked oats I then take that grain and add 25g of pale malt??

K