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General Category => Ingredients => Topic started by: mrbounds on March 05, 2010, 05:34:11 PM

Title: Flaked Oats
Post by: mrbounds on March 05, 2010, 05:34:11 PM
Hi everyone,

I am planning on playing around with a few different grains in my next brew. I am an extract brewer who steeps grains so are there any special procedures to use if I am using flaked oats or do I just steep as if it were crystal malt etc?

Thanks in advance for your help.
Title: Re: Flaked Oats
Post by: dbeechum on March 05, 2010, 05:37:23 PM
If you want to be absolutely spot on with the correct way to handle things, yes you need to mash the oats with a little pale malt to ensure they'll convert.

Basically think of it as a controlled steep at 15-something Fahrenheit (aka 155F) with some crushed 2-row and a few quarts of water.
Title: Re: Flaked Oats
Post by: mrbounds on March 05, 2010, 06:15:31 PM
This may be a stupid question but do the oats need to be crushed before steeping?
Title: Re: Flaked Oats
Post by: denny on March 05, 2010, 06:20:29 PM
Nope...no flaked grains need to be (or should be) crushed before steeping or mashing.
Title: Re: Flaked Oats
Post by: tygo on March 05, 2010, 06:22:30 PM
Nope...no flaked grains need to be (or should be) crushed before steeping or mashing.

I understand that they don't need to be but is there a specific reason they should not be crushed?
Title: Re: Flaked Oats
Post by: denny on March 05, 2010, 06:40:52 PM
Only that they get real gummy and will kinda mess up your mash/steep.  Other than that, I don't think it would be detrimental to the beer.
Title: Re: Flaked Oats
Post by: tygo on March 05, 2010, 07:29:59 PM
Hmm, I've always run them through the mill when I used them just because.   Maybe I'll just dump them in without grinding next time and see if it makes a difference.