Oats in an Imp Stout
Oats in an Imp Stout
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
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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Re: Oats in an Imp Stout
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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Re: Oats in an Imp Stout
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
Yeah it could get cloying. They're definitely a welcome addition in a stout though, so no harm in using them
Re: Oats in an Imp Stout
Thanks for the advice folks
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Re: Oats in an Imp Stout
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.
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.
Re: Oats in an Imp Stout
Cheers Rob
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Re: Oats in an Imp Stout
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
i wouldn't worry about it being cloying if you've got everything else right
dazzled, doused in gin..
Re: Oats in an Imp Stout
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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What are you typically brewing with >10% oats if you dont mind me asking?
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Re: Oats in an Imp Stout
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/
Better yeast growth
Reduced acetaldehyde
Reduced sulfur dioxide formation
Improved stability
Reduction of common off flavors
http://scottjanish.com/case-brewing-oats/
Developer of 'Mash Made Easy', a free and complete mash pH adjustment assistant spreadsheet
https://mashmadeeasy.yolasite.com/
https://mashmadeeasy.yolasite.com/
Re: Oats in an Imp Stout
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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Re: Oats in an Imp Stout
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
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Re: Oats in an Imp Stout
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
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.Eric wrote: ↑Tue Sep 18, 2018 10:15 amIn 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
Developer of 'Mash Made Easy', a free and complete mash pH adjustment assistant spreadsheet
https://mashmadeeasy.yolasite.com/
https://mashmadeeasy.yolasite.com/
Re: Oats in an Imp Stout
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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