Using Porridge Oats

[llannige]

Hi all,
Putting together a sort of wheat recipe and what concerns me is a stuck sparge.(lots of wheat)
No Oat husks,so will use porridge to help things along.
Do I add it straight to the mash,or boil first then add?

Suggestions please!

[Stonechat]

The porridge oats will have the opposite effect you are seeking from the oat husks.

They will make it more likely to stick, as will using a lot of flaked maize in a recipe.

Because the oat husks do not swell and absorb a lot of water they will keep the grain bed more open to ease sparging.

Oat husks are available from one of the major HBS's on line, but I can't remember which

[delboy]

The porridge oats will have the opposite effect you are seeking from the oat husks.

They will make it more likely to stick, as will using a lot of flaked maize in a recipe.

Because the oat husks do not swell and absorb a lot of water they will keep the grain bed more open to ease sparging.

Oat husks are available from one of the major HBS's on line, but I can't remember which

Hopandgrape do them.

[mysterio]

I dont know if anyone else noticed this but the oat husks can give beer an oaty, mealy flavour. I think it's worth giving them a good rinse before use.

Incidently i've never had trouble with a stuck mash with wheat beers using malted wheat (I use up to 60%), but flaked wheat is a problem

[llannige]

Thanks for the advice mysterio,I did'nt really want to use oat husks anyway
(in case of the flavour it gives out as you mention)
I will probably be using about 60% malted wheat,so will not rush the batch sparging.Opening the tap gradually for slow run offs.

Will post recipe in a day or two.

[noby]

Most of my wheat beers have 60% wheat too, and haven't had a stuck sparge yet *touches wood*.