Minimum % base malt

[jonewer]

Hello all,

Am planning a porter with a high percentage of oats and flaked barley and was wondering what the minimum percentage of base malt you need to ensure a good mash. I'll be using Marris Otter as my base.. plus oats and barley and speciality malts.

Thanks!

 

[tubby_shaw]

The theoretical minimum is 50% pale malt :thumb:
I wouldn't go below 60% myself personally
Although theoretically pale malt will convert the starch within itself and an equal quantity of other grains, due to variables in crush, storage,pH in the mash etc etc I would like a little safety in the recipe :grin:

 

[jonewer]

Thanks. And can I just mash the oats or do I have to cook them first?

 

[evanvine]

Just mash em like any other adjunct.

 

[tubby_shaw]

If they are rolled or flaked oats, then yes as the starch has been gelatanised you are ok to just add them to the mash as is :thumb:
If they are whole oats then they will need to be cooked to gelatanise the starch and make it available to the malt enzymes

 

[Vossy1]

If you do toast the oats it imparts (to me) a nicer oat taste. Non toasted for me are a bit bland in a beer, but that's just me.

 

[evanvine]

Are you talking about porrage oats being heated in the oven untill lightly or more browned?

 

[Vossy1]

Are you talking about porrage oats being heated in the oven untill lightly or more browned?

Yep.

 

[evanvine]

Must try it! :thumb: