rolled oats for head retention

don'tmakemegobackinthebox · Post by **don'tmakemegobackinthebox** » Mon Feb 04, 2008 8:30 pm

has anybody got any thoughts on using rolled oats for head retention?
we've been putting around 130g or so in with 4.80 kg of grain for the last couple of brews and it seems to be helping.

Horden Hillbilly · Post by **Horden Hillbilly** » Mon Feb 04, 2008 8:39 pm

As per DaaB, I have not used them myself. Torrified Wheat is good for head retention, I use it myself.

Post by **Jim** » Mon Feb 04, 2008 8:43 pm

Ive never used it, but I've read somewhere (may have been the BBofB) that the oils in oats are bad for head retention. Obviously that doesn't square with the results you've been getting.

oblivious · Post by **oblivious** » Mon Feb 04, 2008 8:54 pm

my oatmeal stout have no problems with head, only if you drank a gallon of it

Post by **Jim** » Mon Feb 04, 2008 9:02 pm

It just goes to show that even respected books can get it wrong. The section of the BBofB on adjuncts states:

BBofB wrote:Oats

Oats are rarely used nowadays. The exception is in Oatmeal Stouts, where its inclusion is mainly for nutritional reasons rather that flavour. Oats contain a high percentage of oils which adversely affect the head retention properties of beer.

Edit: Although thinking about it, maybe the other ingredients in your beers are compensating for the effects of the oats? Just a thought.

don'tmakemegobackinthebox · Post by **don'tmakemegobackinthebox** » Mon Feb 04, 2008 9:22 pm

we have been using torrefied wheat as well so the next double brew will be one with and one without. we're still new to brewing and trying lot's of different recipies and ingrediants. prehaps too many!
trial and error - a very scientific approach

booldawg · Post by **booldawg** » Sat Feb 23, 2008 9:19 pm

Do they add extra nitrogen which is good for head retention?

oblivious · Post by **oblivious** » Sun Feb 24, 2008 1:33 pm

and un malted grain still have long starch chains left which also helps

J_P · Post by **J_P** » Mon Feb 25, 2008 11:40 am

I made an oatmeal stout with porridge oats before and every pint had a merigue like head on it that lasted all the way to the bottom of the glass.

On the suggestion of forum members I did a Beta Glucanase rest in my jam pan. Basically this involved throwing 1kg of oats into a pan with 2l of water and 500g of pale malt and holding it at 40C for half an hour. Once this was over I heated it up to 68C and threw it in with the rest of the mash. It turned out grand!

pigpen · Post by **pigpen** » Mon Feb 25, 2008 7:57 pm

hello jp could you post your recipe for oatmeal stout , i fancy giving it a try
for my next brew

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rolled oats for head retention

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