18 replies to this topic

[positiveContact]

Just curious if anyone has any opinion on the various flaked oats that a brewer could use.  I've used:

 

• oats that came from the homebrew shop (looks like it might just be old fashioned flaked oats)
• quick oats from the grocery store (these appear to just to the old fashioned flaked oats that have been cut into smaller pieces)

 

I have not used the old fashioned oats from the grocery store or steel cut oats (would need to be cooked first I'm guessing).

 

so anyway - in terms of the final product is there really any difference?  I have some old fashioned oats sitting in the pantry that I don't think anyone is going to use.  At some point my son used some of them to make granola bars I think.

[HVB]

I have only used the ones from the grocery store (store brand, quaker or Bob's red mill) all with good success. I plan to do the same this weekend for an oatmeal Stout.

[positiveContact]

I have only used the ones from the grocery store (store brand, quaker or Bob's red mill) all with good success. I plan to do the same this weekend for an oatmeal Stout.

 

which type?  quick or old fashioned rolled?

[djinkc]

which type?  quick or old fashioned rolled?

I've used both and think quick converts faster - smaller flakes.  Oats will convert at mash temperatures.

https://homedistille...php?f=3&t=16799

[Bklmt2000]

Grocery store oats (the quick type) are all I use these days.

 

When I actually take time to plan ahead, I will weigh out what oats I need and lightly bake them in the oven.  Once baked and cooled, into a brown paper bag for a week - 10 days to rest.

 

Last time I did that, the mash smelled like fresh-baked oatmeal cookies; the beer (oatmeal stout) turned out terrific.

[HVB]

which type?  quick or old fashioned rolled?

quick.

[MyaCullen]

My LHBS sells the exact same quick rolled oats from Grain Millers that I buy at Winco in bulk for 1/2 the price same, 25 lb paper bags.

[jayb151]

I've used quick oats and "homebrew store" oats. I believe anything else needs to be cooked prior to mashing.

 

On a side, note, anyone know what the max amount of oats you can use is?

[Genesee Ted]

I think I have only ever used Briess 

[positiveContact]

so I can't believe I've never discussed this in a thread but I can't find it but I did find this so what the hell....

 

what do you think oats bring to the table in terms of flavor, mouthfeel, etc.?

[HVB]

I had always hoped to get a thick mouthfeel form flaked oats.  Never seemed to happen.  I have not used flaked in a while, other than my 3 oat porter.  It has also been shown that lots of flake will cause haze to drop in NEIPAs.  I have been using some malted oats and those give me a bit of mouthfeel and a good head.

 

I do not think they bring much at all for flavor.

[positiveContact]

I had always hoped to get a thick mouthfeel form flaked oats.  Never seemed to happen.  I have not used flaked in a while, other than my 3 oat porter.  It has also been shown that lots of flake will cause haze to drop in NEIPAs.  I have been using some malted oats and those give me a bit of mouthfeel and a good head.

 

I do not think they bring much at all for flavor.

 

I sometimes use them in pale ales but I'm not sure it's worth while.  I do like them in stuff like porters and stouts though.

[porter]

I use them in some recipes but I'm not convinced they add much in the way of mouthfeel. I've certainly imagined out convinced myself they do, but often, recipes that use flaked oats have other ingredients that contribute to a viscous mouthfeel. They sure can gum up a mash, though.

I'd like to do or see a blinded comparison.

Edited by porter, 08 September 2020 - 12:16 PM.

[matt6150]

This has always been a debate for me as well. I make a oatmeal porter that I use a lot of flaked and I want to believe it's doing something. The beer is very smooth and soft. But that could be from my water or something else. I have never brewed it without to do a comparison, that would be ideal. I pulled up a recipe this past weekend for a IPA that I brewed about 5 years ago. I remember really liking it and wanted to give it another go. It had some flaked oats in it I noticed. I was just debating on whether to use them or not. I figured if I don't and the beer doesn't come out like I remember I will blame it on that.

[HVB]

This has always been a debate for me as well. I make a oatmeal porter that I use a lot of flaked and I want to believe it's doing something. The beer is very smooth and soft. But that could be from my water or something else. I have never brewed it without to do a comparison, that would be ideal. I pulled up a recipe this past weekend for a IPA that I brewed about 5 years ago. I remember really liking it and wanted to give it another go. It had some flaked oats in it I noticed. I was just debating on whether to use them or not. I figured if I don't and the beer doesn't come out like I remember I will blame it on that.

Out of curiosity, how much of the porter grist was flaked oats?

[matt6150]

Out of curiosity, how much of the porter grist was flaked oats?

I just took a look. Not as much as I originally thought, 17%.

[positiveContact]

I've gone up to about 15% on an IPA/APA type of beer.  I think that's as high as I've ever gone.

 

I'm not sure percentage is the entire picture though.  15% on a high ABV beer is a lot of oats.  15% on a low ABV beer isn't that much.  I get that the barley could mask some of the flavor contributions but if a certain amount of oats does something to mouthfeel I could see percentage not really capturing that aspect.  For a 5 gallon batch perhaps a minimum weight of oats is required to notice them regardless of how much malt you are throwing at the beer in general.

Edited by Mando, 09 September 2020 - 06:27 AM.

[matt6150]

I was at 5lbs for a 10gal batch.

[Genesee Ted]

I’ve gone as high as 33% in an IPA. Makes for a very light colored beer with a viscous sort of body. Some head retention issues tho. That beer in particular has like 4-5 pound per barrel of dry hops. It almost looks green before it all drops out.