Oats in an Imp Stout

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mosquat
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Oats in an Imp Stout

Post by mosquat » Sat Sep 15, 2018 7:53 am

Hi all,

About to brew the xmas stout and this time I'm adding some oats - noticed that byo mention anything up to 10% of the grist is OK but every recipe I check out is really only adding 2-3%

I'm planning on adding a kg which is around 9% of my grist - anyone have an opinion on whether this is going to be too much?

thanks for the comments

Carl

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HTH1975
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Re: Oats in an Imp Stout

Post by HTH1975 » Sat Sep 15, 2018 8:15 am

An imperial stout is already quite a thick beer with lots of mouthfeel - I’d err on the side of caution and add no more than 5%, but 2-3% seems ‘enough’.

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Eric
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Re: Oats in an Imp Stout

Post by Eric » Sat Sep 15, 2018 11:21 am

HTH1975 wrote:
Sat Sep 15, 2018 8:15 am
An imperial stout is already quite a thick beer with lots of mouthfeel - I’d err on the side of caution and add no more than 5%, but 2-3% seems ‘enough’.
Good advice.

During WWII when it was thought more barley would be need for food leaving insufficient for brewing it was found possible to make beer with 40% oats, but never came to pass. I have found 1% flaked or rolled oats has only marginal influence on body and flavour and 10% can on occasion cause the mash to stick. A stout I brewed in May had 4% oats and run-off was fine, and while the flavour might have by some be thought to be improved with more, it could be risky.
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Re: Oats in an Imp Stout

Post by Robwalkeragain » Sat Sep 15, 2018 12:06 pm

Yeah it could get cloying. They're definitely a welcome addition in a stout though, so no harm in using them

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Re: Oats in an Imp Stout

Post by mosquat » Sat Sep 15, 2018 12:20 pm

Thanks for the advice folks


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RobP
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Re: Oats in an Imp Stout

Post by RobP » Mon Sep 17, 2018 2:50 pm

I once made one of these, just for the hell of it.
http://www.dorst.co.uk/koyt/
45% oat malt. Worked fine, though I did use a beta glucan rest. I agree with the person that said it might be a bit OTT for an Imperial Stout but why not, who knows until you try.

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Re: Oats in an Imp Stout

Post by mosquat » Mon Sep 17, 2018 2:51 pm

Cheers Rob ;)


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Re: Oats in an Imp Stout

Post by jaroporter » Mon Sep 17, 2018 4:22 pm

depends on the contribution you're looking for.. if i'm using oats i'm generally not going less than 10%..

i wouldn't worry about it being cloying if you've got everything else right
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Re: Oats in an Imp Stout

Post by mosquat » Mon Sep 17, 2018 4:24 pm

Im looking for smoothness and some extra mouthfeel.

What are you typically brewing with >10% oats if you dont mind me asking?


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Re: Oats in an Imp Stout

Post by Silver_Is_Money » Mon Sep 17, 2018 8:18 pm

Scott Janish discovered that oats will not induce a more viscus (creamy or silky) mouthfeel until they hit at least 18% of the grist. But that sans for noticeably reducing head retention, they bring a range of benefits to brewing.

Better yeast growth
Reduced acetaldehyde
Reduced sulfur dioxide formation
Improved stability
Reduction of common off flavors

http://scottjanish.com/case-brewing-oats/

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Re: Oats in an Imp Stout

Post by mosquat » Tue Sep 18, 2018 5:51 am

Glad I asked this now, changed my perception of why it’s a good idea to add oats. Thanks for sharing


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Eric
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Re: Oats in an Imp Stout

Post by Eric » Tue Sep 18, 2018 10:15 am

mosquat wrote:
Tue Sep 18, 2018 5:51 am
Glad I asked this now, changed my perception of why it’s a good idea to add oats. Thanks for sharing


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In which case you might read the original work.....

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.152

https://onlinelibrary.wiley.com/doi/epd ... .tb01216.x

https://onlinelibrary.wiley.com/doi/pdf ... .tb01220.x pages 107 to 110
and
https://onlinelibrary.wiley.com/doi/epd ... .tb01217.x
Without patience, life becomes difficult and the sooner it's finished, the better.

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Re: Oats in an Imp Stout

Post by Robwalkeragain » Tue Sep 18, 2018 11:15 am

Oats are definitely one of the most boring trends in recent years if you ask me. Home and pro brewers alike are obsessed with oats, I just think they make a beer taste kinda like thick and wet porridge with some huskiness, and that ain't gonna work in everything, especially when the advice on some facebook groups is to add them to everything. They were once forced on brewers for rationing, as oats were more abundant than barley at the time, so brewers had to include a percentage. As and when is fine, but they're definitely not the be all and end all. Good time to be a barley grower who does oats too I reckon though!

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Re: Oats in an Imp Stout

Post by Silver_Is_Money » Tue Sep 18, 2018 12:07 pm

Wow, in reading these oats in brewing documents I don't get the warm and fuzzy that Scott Janish's assessment of oats initially gave me.

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Re: Oats in an Imp Stout

Post by mosquat » Tue Sep 18, 2018 12:17 pm

Ha, i’m all over the place now, think i will add 5% oats and I will see what difference it makes


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