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Colby Enck
New Member
Username: Thecheese
Post Number: 16
Registered: 06-2003
| | Posted on Sunday, August 15, 2004 - 10:58 am: | 
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A search of the archives leaves me educated but confused...
Are the Flaked Oats that I bought at the LHBS the same as Quaker 100% rolled oats or quick oats?
How are quick oats different than the flaked or rolled oats?
Which ones should be mashed, and what temps are necessary?
How much should I be concerned about stuck sparges (my recipe uses 1/2 lb for 5 gal; I have a braided SS hose) and would rice hulls be advised?
Thanks in advance, I hate rehashing these questions. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 248
Registered: 01-2002
| | Posted on Sunday, August 15, 2004 - 02:30 pm: |
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Flaked oats are the same as quick (one-minute) oats but not instant oatmeal. They are pre-gelatinized and can be added directly to the mash (no separate cereal mash needed) but should not be steeped. The conversion temperature is the same as for malted barley. Personally I would recommend 4-5 oz. of rice hulls for a 5 gal. recipe that calls for 1 lb. or more of oats. You probably won't have any problems with only half a pound if your sparge is normally smooth. |
Dave Witt
Intermediate Member
Username: Davew
Post Number: 455
Registered: 03-2003
| | Posted on Sunday, August 15, 2004 - 02:31 pm: |
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Mashing is required for any oats. A 148-155F single infusion is fine.
Oats tend to cause a slow runoff, but only 1/2# is not too much cause for concern. I might use some rice hulls if there was 2# of oats in your recipe.
IIRC, the types of oats you mention can all be added to the mash. I think its the steel cut oats that require a cereal mash. But, I could be wrong. |
Colby Enck
New Member
Username: Thecheese
Post Number: 17
Registered: 06-2003
| | Posted on Sunday, August 15, 2004 - 03:34 pm: |
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Thanks for clearing that up for me.
Now a recipe question:
Would some torrified wheat help to counteract the head-reducing oils in the oats? I'm using the Clone Brews all-grain recipe for Sam Smith's Oatmeal Stout, but I'll be priming with corn sugar since I don't have wheat DME on hand at the moment. I'm assuming they use the wheat DME for priming to help head retention (any other reason why this might be?)
And a strictly cosmetic question:
Does toasting the oats make them a lot darker? Putting my ingredients in ProMash gives me a color of 26.7 estimated SRM (black), while the clone recipe says 68 SRM (really black?). At what point is black, black (if you know what I mean)? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 252
Registered: 01-2002
| | Posted on Sunday, August 15, 2004 - 04:49 pm: |
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There aren't enough oils in the oats to cause a problem with heading, Colby, especially with the small amount you are using. Also, I wouldn't worry too much about the color contribution for only half a pound. The dark color of stout comes from the roast barley and black malt. If you want a darker beer, use more of those grains.
(Message edited by BillPierce on August 16, 2004) |
Brews and Views Archive 2004 
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