Flaked oats

The main ingredient

Re: Flaked oats

Postby rpt » Wed Feb 25, 2015 13:31

The most obvious difference is that they are malted. But what that means in practice when added in fairly small amounts to a beer I don't know.

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Re: Flaked oats

Postby TwoBottles » Fri Feb 27, 2015 00:06

I did say I was being stupid....is it OK to just mash them as normal or do you need the extra processing?
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Re: Flaked oats

Postby graysalchemy » Fri Feb 27, 2015 09:10

TwoBottles wrote:I did say I was being stupid....is it OK to just mash them as normal or do you need the extra processing?


As stated earlier in the thread you need to do a glucan rest.

graysalchemy wrote:A glucan rest isn't hard.

Take your oats and add 10-20% of the weight of oats in Pale malt. Add water at roughly 35-40c at a rate of 3L/KG and hold at 35/40c for 20-30 minutes. Once done raise the temp upto the the temp of your mash and add to the main mash (i do this at the start I know aleman adds to the already started mash)

This can all be done in a pan on the stove as the quantities are not usually to great.

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Re: Flaked oats

Postby TwoBottles » Fri Feb 27, 2015 09:12

Thanks for that. I was confused byt the fact they had been malted.
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