Author Topic: Too much Oats???  (Read 1673 times)

Offline IMperry9

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Too much Oats???
« on: June 09, 2015, 02:55:20 AM »
Hey guys. I have been working and tweaking a stout recipe for a while now and I decided to make it an oatmeal stout. I Plan on using 1lb of flaked oats(10% roughly) for my 5 Gallon batch. I also was considering using Golden naked Oats instead of a typical caramel malt. I planned on using .5lbs to 1lbs of The golden Oats. Do you think that this much oats could be a problem when I am sparging. I read that the golden oats typically aren't a problem when used in beer but I am wondering if there a high potential for a stuck Sparge with both in the mash. Thanks for any advice! 
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Offline majorvices

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Re: Too much Oats???
« Reply #1 on: June 09, 2015, 03:12:33 AM »
Nope. I don't think that's a problem in the slightest.

Offline IMperry9

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Re: Too much Oats???
« Reply #2 on: June 09, 2015, 03:17:56 AM »
Thanks! I have used flaked oats without any issues just was unsure about the golden oats. Thanks Again!
A fine beer may be judged with only one sip, but it's better to be thoroughly sure.
Kegged/Bottled: N/A
Coming up:
SMaSH Rye Pale Ale
Chocolate Rye Stout
Milk Stout

Offline majorvices

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Re: Too much Oats???
« Reply #3 on: June 09, 2015, 12:30:28 PM »
I don't think Golden Oats are a substitution for crystal malt, however. And if they are not flaked or pregelatinzed you will have to cook them first as the directions on the bag say, then add them to your mash.

Offline goschman

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Re: Too much Oats???
« Reply #4 on: June 09, 2015, 01:05:48 PM »
I have used Golden Naked Oats as a substitute for crystal malt in a pale ale.

"If you've never brewed with it, you've probably never brewed with anything like it. While most oats used in brewing are unmalted adjuncts, Simpsons Golden Naked Oats® is actually a huskless crystal malt. This unique malt has a subtle, nutty flavor with a subdued, grainy sweetness. It imparts light golden hues to the wort while adding body and contributing to a smooth mouthfeel. It also helps produce a creamy, robust head. Although this exotic ingredient is not a traditional component of any beer styles, Simpsons Golden Naked Oats® is perfect for malty or full-bodied beers - especially Nut Brown Ales and Stouts.

Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer."
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Offline majorvices

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Re: Too much Oats???
« Reply #5 on: June 09, 2015, 01:12:54 PM »
cool, I did,'t realize that.

Offline HoosierBrew

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Re: Too much Oats???
« Reply #6 on: June 09, 2015, 01:21:50 PM »
I used flaked oats and Golden Naked oats in my last stout. The golden naked oats do have a subtle nutty and sweet character. Think I'll keep using both in oatmeal stout.
Jon H.

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Re: Too much Oats???
« Reply #7 on: June 09, 2015, 01:43:18 PM »
I started worrying "Golden Naked" meant they were raw whole oats, should have google searched it. Thanks for the clarification guys.

Offline quattlebaum

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Re: Too much Oats???
« Reply #8 on: June 09, 2015, 01:58:54 PM »
i just replaced Oats with the golden naked (8%) in a oatmeal stout. Probably the best grain i have ever had when eating raw. Tasty.