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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through August 18, 2004 * Oat confusion < Previous Next >

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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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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)