Author Topic: oats in Witbier  (Read 660 times)

Offline goschman

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oats in Witbier
« on: April 14, 2014, 09:36:22 AM »
I am guessing that most would not recommending using oats in a Witbier but I see them as sometimes used at 5-10%. If I was going to use oats, what form should I choose? Plain oat malt, flaked oats, golden naked, etc?
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Offline kramerog

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Re: oats in Witbier
« Reply #1 on: April 14, 2014, 10:21:06 AM »
I think flaked would be traditional.
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Offline Jimmy K

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Re: oats in Witbier
« Reply #2 on: April 14, 2014, 01:03:59 PM »
Flaked. The other two have some flavor and they're just used for mouthfeel.

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Offline goschman

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Re: oats in Witbier
« Reply #3 on: April 14, 2014, 01:05:04 PM »
Thanks! I have flaked in my recipe but just wanted to double check.

It seems that oat malt might add an interesting rustic quality...
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Up Next: Walter Wit, Golsch?

Offline jeffy

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Re: oats in Witbier
« Reply #4 on: April 14, 2014, 01:21:55 PM »
I use the oats from the grocery store.  I think they're rolled, whatever that means.
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Offline HoosierBrew

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Re: oats in Witbier
« Reply #5 on: April 14, 2014, 02:34:59 PM »
Flaked. The other two have some flavor and they're just used for mouthfeel.

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Offline realbeerguy

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Re: oats in Witbier
« Reply #6 on: April 14, 2014, 02:57:53 PM »
I use the oats from the grocery store.  I think they're rolled, whatever that means.
I do the same
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Offline Jimmy K

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Re: oats in Witbier
« Reply #7 on: April 14, 2014, 03:27:28 PM »
I use the oats from the grocery store.  I think they're rolled, whatever that means.
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Offline euge

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Re: oats in Witbier
« Reply #8 on: April 15, 2014, 08:29:17 AM »
Minute oats? That's what I use.
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Offline BeverageBob

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Re: oats in Witbier
« Reply #9 on: April 16, 2014, 07:55:41 PM »
I use the organic steel cut oats from Trader Joes in my Wit beers and my Oatmeal stouts and am very happy with the results. I typically mash higher so as to gelantize the oats better.
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Offline orangehero

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Re: oats in Witbier
« Reply #10 on: April 16, 2014, 10:53:58 PM »
I like doing a cereal mash with unmalted Soft White Winter Wheat, in which case I'm able to use steel cut oats. I never leave them out, I think they add a really special velvety mouthfeel to Witbeers.

The gelatinization temperature for oats can vary, so the safe bet is to use pre-gelatinized flaked, rolled, or instant oats.

Offline goschman

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Re: oats in Witbier
« Reply #11 on: April 17, 2014, 08:46:45 AM »
Flaked/Rolled oats from the LHBS it is!
On Tap:                       
American Wheat / XPA#1:Jarrylo-Zythos / Altbier / Golsch / American Strong Ale
              
Fermenting: GoschaLagerBier (GLB)
Up Next: Walter Wit, Golsch?