Malted Oats

[raiderman]

I read somewhere that Hesse could be effective in pale beers. Having ordered some I can't find the post! Has anyone tried oats in a pale brew?

[seymour]

Better question: have I ever brewed one which didn't?

Seriously, though, oats will ALWAYS provide a creamy/silky mouthfeel, improved head retention and lace. Simply use any ol' porridge oats as 3% or more of your grainbill, mashed along with everything else.

[Ben711200]

I'm happily brewing under the Seymour School of Oats In Bloody Everything and enjoying the silkiness they add.

The title relates to malted oats though, which is different again isn't it?

[seymour]

...The title relates to malted oats though, which is different again isn't it?

Eh, yes and no. Malted oats are just a little more fermentable, thus possessing fewer of the traits I boast, actually. Some modern-day brewers seem scared to death to include any non-malt ingredients, and choose to spend more than double the money on malted oats versus supermarket porridge oats, but there's no benefit.

[Ben711200]

Thanks for the clarifiation. I'll keep buying them in the breakfast cereal aisle then

[raiderman]

Thanks Seymour. I'll give them a try I only bought a kilo. So no great harm done and the girls home for the summer so if I bought porridge oats shed eat them or feed them to hoss!

[seymour]

Thanks Seymour. I'll give them a try I only bought a kilo. So no great harm done and the girls home for the summer so if I bought porridge oats shed eat them or feed them to hoss!

There you go. Malted or unmalted oats, it's all good.

[raiderman]

Supplemental. I'm a big fan of carapils in my blonde beers. I'd normally use between 150-200g in 23l My thought was to replace around 50-/- of this with the oats to start with. Does that sound like a plan?

[6470zzy]

...The title relates to malted oats though, which is different again isn't it?

Eh, yes and no. Malted oats are just a little more fermentable, thus possessing fewer of the traits I boast, actually. Some modern-day brewers seem scared to death to include any non-malt ingredients, and choose to spend more than double the money on malted oats versus supermarket porridge oats, but there's no benefit.

That being said, I think that you would be hard pressed to do an "all oat ale" without the oats being malted oats They are undoubtedly more expensive but if you don't mind the experimentation then its worth it to do at least a couple of times. I find the oat profile to be rather different indeed as opposed to porridge oats.

Cheers

[Rookie]

I read somewhere that Hesse could be effective in pale beers. Having ordered some I can't find the post! Has anyone tried oats in a pale brew?

I've never added oats in a pale brew (in a dark mild yes), but a few years ago I tasted one from Ft. George brewing in Astoria, Oregon that was pretty good.

[raiderman]

Sounds promising. I use carapils but too much can give a too malty taste so I'm hoping oats will add some mouthfeel and perhaps be more neutral

[greenxpaddy]

I find slightly torrified ( or as they say hot rolled) oats are had to store for any length of time. They seem to be hygroscopic. May be down to the sugar content

[WishboneBrewery]

I've used Oats, Malted or Porridge, in quite a few brews http://pdtnc.wordpress.com/?s=oats I've mostly used them for added mouthfeel in lower ABV beers. From what I've read its the Rolled Oats that give you the Creaminess vs the Malted Oats which add a Graininess and none of the creaminess.

[6470zzy]

From what I've read its the Rolled Oats that give you the Creaminess vs the Malted Oats which add a Graininess and none of the creaminess.

Well put, I believe that you have succinctly summed up the difference between the malted and the rolled

Cheers

[raiderman]

From what I've read its the Rolled Oats that give you the Creaminess vs the Malted Oats which add a Graininess and none of the creaminess.

Well put, I believe that you have succinctly summed up the difference between the malted and the rolled

Cheers

Choices choices I've just emptied a cornie I have a sack of Belgian pale malt I'm thinking mainly the pale a kilo of wheat and 100g of malted oats because I think grainy better for a pale beer ill ferment in the sink to give some cooling use t58 and use willammete and simcoe. I'm open to suggestions from those older and wiser!