How much ale malt with oats for beta glucanase

[W0nderW0man]

So if you have a considerable amount of oats in your brew you might want to consider doing a beta glucanase rest with some pale ale malt because of the enzymes. But how much ale malt to oats should you use and how much water? I read something about a porridge kind of texture but I can't find that information anymore, neither can I find any information as to how much ale malt to use with the oats. Should I just add all???

 

[Dutto]

I think (but not sure) that you need to go easy on the oats.:whistle:

I brewed this lot up on the 21st of January:

1,890 gram - Pale Malt, Maris Otter (Grain)
315 gram - Flaked Oats (Grain)
210 gram - Chocolate Malt (Grain)
175 gram - Caramel Malt (Grain)
175 gram - Crystal Malt (Grain)
30 gram - Fuggles [4.5%] - Boil 60 min (Hops)
2 packets - Youngs Ale Yeast

Mash: 60 minutes
Sparge @ 80 degrees until reached 18 litres.
Boil: 60 Minutes.
Final Brew in FV = 14 litres.

I tasted it yesterday when I did the SG (down to 1.015) and added the hops for cold hopping (35 grams of EKG's and 20 grams of Chinook Pellets).

It has cleared okay. Amazing since I discovered yesterday that I should have toasted the oats!!

It also has a "dark chocolate" flavour that you are considering using cocoa for on another Thread.