What Percentage of Oatmeal in Grist?

[J_P]

Morning All

The title of the post says it all , does anyone have any recommendations? I'm making 23 - 25 l and my grist will be in the 5 to 5.5kg range, I'm planning to just substitute some of the pale malt with oatmeal.

I will be doing a half hour beta glucan rest at 40C in my trusty jam pan with a malt to meal ratio of roughly 1:2

Cheers in advance

[Barley Water]

I think I can answer your question but I need a little more information. If you told me you wanted to make an Oatmeal Stout, I would tell you to use about 1 lb for a 5 gallon batch. If you told me you wanted to add it to say a brown ale, I would say about 1/2 a lb for a 5 gallon batch. I also like to throw some oatmeal into the grist for a Saison, in which case again I would add about 1/4 to 1/2 lb. I have found that in small quantities, oatmeal helps with the preceived body of the beer and makes it very smooth. In large quantities is has a very distintive taste which is great in a stout. By the way, it is fun to toast the oatmeal in your oven until it smells like cookies. Let is sit around for a week or so then use it to make your beer, just something a little different.

[oblivious]

I have done an oatmeal stout with 500g in a 1.050-1.055 beer, probably no mores than 10%

also toasting it before adding it to the grist is supposed to be great

[J_P]

Thanks Chaps, I'm planning on brewing an oatmeal porter. I think based on the advice above I'll probably include 400g - 500g in the grist.

To toast or not to toast, that is the question

[oblivious]

Good luck with it

[J_P]

Good luck with it

Cheers OB - It'll be getting brewed Monday or Tuesday

[Rookie]

I haven't brewed an oatmeal stout, but I put 4 ounces of oatmeal in a three gallon batch when I make my mild ale recipe.

[prodigal2]

I haven't brewed an oatmeal stout, but I put 4 ounces of oatmeal in a three gallon batch when I make my mild ale recipe.

Roasted or unroasted out of interest?

JP I have seen it mentioned in a mild or a stout/porter you can go up to 15% of the grist with oatmeal.

[Rookie]

I haven't brewed an oatmeal stout, but I put 4 ounces of oatmeal in a three gallon batch when I make my mild ale recipe.

Roasted or unroasted out of interest?

JP I have seen it mentioned in a mild or a stout/porter you can go up to 15% of the grist with oatmeal.

I use regular quick oats straight from the bulk section of the supermarket. I use them to add a touch of complexity to the finished beer.

[Bryggmester]

I have a recipe for an "old" type ruby coloured ale which uses 8 oz of Scotts porage oats straight from the packet, it seems to make an ale with very smooth mouth feel, difficult to describe otherwise.
9.5 lbs Pale malt
7oz chocolate malt
8oz flaked barley
8oz porage oats
1 oz black malt
Hops depend on what I have, my last brew 3 days ago used 2oz Bramling X FWH with 3/4 oz at the end of the boil. I use SO4 yeast. SG is around 48.

[eddetchon]

I'm contemplating a crack at the Durden Park Maclays 63/- Oatmeal Stout soon, which when scaled up to 20L gives me a recipe containing around 1.5Kg of breakfast oats. This is a LOT more than just about any other recipe I've ever seen for an oatmeal stout but I have seen people like David Edge make vague references to having done this recipe and found it good. Anyone (including Dave if you're out there) want to comment further on what is described on the county beermakers website as "a chewy satisfying stout" and whether that amount of oats causes any issue. no glucan rest is contemplated which i would normally do for such adjuncts, for example....otherwise i guess i'll just put myself in the hands of the recipe and give it a crack.

[Fatgodzilla]

Whether roasted or not, are we adding the oats directly to the mash as is or do we do something to the oats before adding to the mash ?

[oblivious]

Whether roasted or not, are we adding the oats directly to the mash as is or do we do something to the oats before adding to the mash ?

breakfast type oats are pregelatinized by the rolling process

[dartgod]

For what it's worth....I use 1/2 lb in an Irish Ale I brew which is about 5% of the grist......gives it a nice creamy head and mouthfeel....

[Aleman]

Whether roasted or not, are we adding the oats directly to the mash as is or do we do something to the oats before adding to the mash ?

In Theory you would want to do a Beta Glucanase rest at 35C to help digest and break down the glucans.

Take the oats/oatmeal and add 1/4 of the oat weight in pale malt, taken from the base malt, mix with hot water at 2.5L/Kg to give a temp of around 35C. You can go a couple of degrees cooler, and put it in the oven at that temp for 15 minutes . . .In the meantime start the main mash . . . . With the main mash underway take the oat mash out of the oven and heat it up to the main mash temp over about 15 minutes. . . . Mix in with the main mash and allow to continue.

In practice with small amounts of oatmeal you don't need to bother . . . 1.5Kg in a 20L batch . . . .I think it could have a very slow lauter