Maximum % of oats and recipe

[BeerCat]

I recently bought 5kg of Thomas Fawcet malted oats. The ones with husks on. I also have flaked oats, torrified flaked oats, naked oats and golden naked oats. Been trying to find out the maximum you can use and find a recipe to showcase the malt. Seems most people don't go over 10% due to the problems involved lautering. I am not worried about that in my setup but if i have problems i can always add some husks.
When i put oats malt into brewersfriend i get a diastic power of zero which is odd as they are malted. If i use a 2 to 1 ratio of pale malt to oats i get 40 which seems reasonable.
Do i use noble hops and maybe a kolsh or lager yeast or should i try something fruity. Going to keep the IBU's low.

 

[BeerCat]

Some interesting artricles i came across
Brewing with 100 Oat Malt - Wiley Online Library
http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2011.tb00487.x/pdf
A case fro brewing with oats http://scottjanish.com/case-brewing-oats/

 

[ACBEV]

Warminster maltings spec sheet says upto 10%, but I've seen some recipies with more. Like these two...
http://barclayperkins.blogspot.co.uk/2017/09/lets-brew-1943-barclay-perkins-xx.html?m=1
http://barclayperkins.blogspot.co.uk/2010/01/lets-brew-wednesday-1843-whitbread-oat.html

I must point out the oats in these two beers was forced on the breweries by the goverment, due to barley being diverted into bread making. I still think both Barclay Perkins and Whitbread made them into respectable beers.

 

[simon12]

Years ago I was talking to a guy who worked in a small scale malting place (they mainly sold equipment but did also malt small batches themselves) He was planning to try a 100% oat beer unfortunatelt I never found out how it went.

 

[MyQul]

I asked a similar question a while back. Here's the thread https://www.thehomebrewforum.co.uk/threads/what-percentage-oats-in-a-pale.73430/

 

[Gunge]

I made an oatmeal stout just today as it happens... with oats making up 10% of the grain bill. Not the merest hint of problems when sparging.

 

[Ajhutch]

You can't go higher than 100% oats

 

[BeerCat]

Spinal Tap could go over 100%!
Wondering if i use 50% malted oats and citra that i might make a fruity porridge type beer.

 

[BeerCat]

Been doing some research and it seems there are NEIPA's brewed with 50% adjuncts. So maybe something like. Just got to keep an eye on the DP.

20% flaked oats
15% flaked wheat
15% flaked barley
20% oat malt
30% pilsner

 

[simon12]

Normal pale malt should be able to convert itself plus its own weight again I would suggest at least 50% pale malt to try before going under, or use a distilers malt which can convert 10 times its own weight or add enzymes.

 

[BeerCat]

My mistake, i thought i got higher numbers when i ran it through. As it stands above i only get 25 dp. Ditch the oat malt and use 50% pilsner and its up to 33dp. I will give it a go and if i am not getting good conversion i will throw in some more base malt. I can then up the amount of flaked oats and reduce the other adjuncts. Here is a link where they are talking about the grainbill.

 

[Simonh82]

I've heard of oats making up a reasonable % of the grain bill in saisons. Nothing like 50% but maybe 20% in some cases.

 

[dan125]

My mistake, i thought i got higher numbers when i ran it through. As it stands above i only get 25 dp. Ditch the oat malt and use 50% pilsner and its up to 33dp. I will give it a go and if i am not getting good conversion i will throw in some more base malt. I can then up the amount of flaked oats and reduce the other adjuncts. Here is a link where they are talking about the grainbill.

If its good enough Randy, I'd say give it a go - I've adjusted my latest NEIPA recipe to include more adjuncts after listening to the podcast. Might be a few batches before I get round to brewing it though

 

[Hoddy]

If its good enough Randy, I'd say give it a go - I've adjusted my latest NEIPA recipe to include more adjuncts after listening to the podcast. Might be a few batches before I get round to brewing it though

Ive part listened to this one in the car. I haven’t caught the bit about grain bills and recommended percentages.

So what adjuncts are we talking about and in what ratios? What does randy say are good reasons for using adjuncts generally rather than ones specifically?

I need a car trip obviously.....


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[dan125]

Ive part listened to this one in the car. I haven’t caught the bit about grain bills and recommended percentages.

So what adjuncts are we talking about and in what ratios? What does randy say are good reasons for using adjuncts generally rather than ones specifically?

I need a car trip obviously.....

Just the usual, flaked oats, barley etc - don't think he was specific about ratios

 

[dmfcb750]

If you are wanting the protein haze, go 50%. If you useca good protein rest, multi temp mash, you will get less to no haze. Depends on what you are after. Mouthfeel is the aim of a couple of oat based pales I have tried, Equinox by Lagunitas and Spoaty Oat by Appalachian Brewery. Both pale straw with lots of body and higher alcohol.

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