Porridge oats

[Covrich]

For an Oatmeal stout can you use just Porridge oats from say a box of Quakers or something.. I find conflicting information online.

the recipes I look at call for rolled oats.. but I see malted oats some say its the same some thing they are different.. (out of stock on GeB anyway)// so was wondering whether you can just use the porridge oats and get a similar effect..

TIA

 

[TheRedDarren]

I believe you can but there is a flavour difference. Slight though it is.
Plus the malted oats add to your efficiency.
I always use malted oats, personally.

 

[Covrich]

Cheers, kind of what I expected to be honest but good to see clarification.

I would go for the malted but they are out of stock.. think I will try the porridge this time..the recipe calls for rolled oats.. I am going to modify and add some more base malt anyway so not too worried about efficiency.. I know when I did my witbier the effieciency was poor because of the flaked wheat 50/50 but this is like 250g rolled oats (might put a bit more in)

 

[stigman]

Tesco sell mornflake oatmeal, ingredients on the pack just say oatmeal. But from what I've read it's rolled oats (porridge) but ground finely, so as quicker to cook than the chunky porridge oats,

 

[DoctorMick]

I believe you can but there is a flavour difference. Slight though it is.
Plus the malted oats add to your efficiency.
I always use malted oats, personally.

I don't think it's slight, I find malted oats to be overwhelming in flavour although that is when used in pale ales so they might be less obvious in something dark. I've ruined 2 pale ales by using malted oats rather than standard supermarket oats.

 

[johnnyboy1965]

Rolled Oats and Porridge are exactly the same thing

 

[howyoubrewin]

For an Oatmeal stout can you use just Porridge oats from say a box of Quakers or something.. I find conflicting information online.

the recipes I look at call for rolled oats.. but I see malted oats some say its the same some thing they are different.. (out of stock on GeB anyway)// so was wondering whether you can just use the porridge oats and get a similar effect..

TIA

I just brewed a smoked oatmeal stout and used asda own porridge flakes. Cheap and do the same job.

 

[geetee]

Oats is Oats Rolled oats is what it says and flaked oats are oats broken up a bit for easier extraction of starch. I usually use the supermarket own oats for brewing and for oatcakes/cookies! Instant oats just small powdery so it dissolves quicker in milk for a quick breakfast.

Oats are more difficult than barley to release starch and they need to be gelatinised to release their starch hence people suggest pre-boiling but with rolled or quick/instant oats (same thing) this is already done so you can make porridge with them so much easier.

Every time I see Oats I think of an episode of Sergeant Bilko where he gets a reward if all of his troop eat nothing but Oats for a week. Classic episode!

 

[strange-steve]

For an oatmeal stout what you want are rolled oats rather than oat malt. Just get the cheapest porridge oats you can find in Tesco and they are perfect. For a slightly stronger, more nutty flavour spread them on a baking tray and put them under the grill till they turn a golden brown colour. Also doing a glucan rest with the oats can help with the creaminess and head retention.

 

[Covrich]

Great this is exactly the info I wanted. ill be buying the cheap instant oats then :thumb:

 

[Simonh82]

I've used oats in a couple of pale ales when I wanted a smooth mouth feel with a low gravity dry beer. As Steve says, cheapo porridge oats are the way to go. With mine I followed advice i'd seen online and boiled them in a few litres of water to make a gloopy porridge which I then added to the mash. I BIAB so I've never had a problem sparging but I imagine that if you used a high proportion you could end up with a stuck mash. A glucan rest and some rice/oat hulls will help minimise the chance of this.

 

[Budgie]

Great this is exactly the info I wanted. ill be buying the cheap instant oats then :thumb:

If there's a Lidl near you they sell 500g bags for 39p. Never used it in a brew, but it is pretty good porridge.

 

[beechwood]

what's the maximum percentage of oats you would add to a brew?? i was thinking of doing an extract oatmeal stout at some point with say 10% :?

 

[strange-steve]

what's the maximum percentage of oats you would add to a brew?? i was thinking of doing an extract oatmeal stout at some point with say 10% :?

Around 10-15% is usual for my stouts, though I have went up to 20% before with no issues.

 

[andy warren]

has anybody managed to brew a clear ale using hop pellets?. after using copper finings and gelatine my very drinkable ipa is still hazy,i was told it is near impossible to get clear beer with pellets

 

[Mavroz]

Yes, all my ales have hop pellets in. The IPA's have hop pellets in them for a 3 to 4 day dry hop also.
I use no finings (any longer) or gelatine.
Time is your friend and a cool temperature for clearing.

These 3 are extract brews and not kits.

 

[The Baron]

I use porridge oats in every beer I brew as a replacement for Torrified wheat etc to aid head retention. Just be careful on using too much ( I use about 200g approx) as it will aid to stuck slow running mash as it is glutinous as is porridge when you make it

 

[Drunkula]

i was told it is near impossible to get clear beer with pellets

Yeah, that's wrong. Even my beers with hop pellets and flour end up clear. When I do use gelatine it happens faster, about 2 or 3 days in a cold coal hole.

 

[Rog.T.B.]

Strange Steve, what is a gluton rest, you mention it in respect to porridge oats. When you make the porridge flakes up, is it 2 litres of boiling water with 200 grams of flake boiled then added to F.V. If not please explain.

 

[strange-steve]

Strange Steve, what is a gluton rest, you mention it in respect to porridge oats. When you make the porridge flakes up, is it 2 litres of boiling water with 200 grams of flake boiled then added to F.V. If not please explain.

It's a lower temperature mash rest at around 45 - 50°C for 10 or 15 mins, but generally I don't bother with this unless I'm concerned about a really sticky mash or slow sparge, so if I was using a large amount of flaked grains or a lot of oats or rye.

Just mash the oats along with the rest of the grist, it doesn't need to be done separately.