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Author Topic: What oats for best silky mouthfeel?  (Read 1916 times)

Offline gandelf

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  • Mill Creek Brewery, Temptation Rd
What oats for best silky mouthfeel?
« on: May 25, 2011, 11:18:51 am »
I'm looking for recommendations on what type of oats will provide the best
(most) silky mouth feel for a vanilla stout?
Religion; A contrived security blanked for a species that is currently in its adolescent phase of its evolutionary journey.

Offline JKL

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Re: What oats for best silky mouthfeel?
« Reply #1 on: May 25, 2011, 11:52:04 am »
If your not bent on the idea of making an Oatmeal Stout and just want the silky texture I'd reccomend Flaked Barley instead.  I recently used 3.5lbs (5.25gal) in a stout and it had a silky, chewy texture like no other stout I've ever made.
-J.K.L.

Offline Malticulous

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Re: What oats for best silky mouthfeel?
« Reply #2 on: May 25, 2011, 07:50:19 pm »
I think I've gotten the best results for steel cut oats. They have to be cooked first. I use a cereal mash for then.

Offline gandelf

  • Assistant Brewer
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  • Posts: 104
  • Mill Creek Brewery, Temptation Rd
Re: What oats for best silky mouthfeel?
« Reply #3 on: May 26, 2011, 06:28:05 am »
I think I've gotten the best results for steel cut oats. They have to be cooked first. I use a cereal mash for then.
From personal experience with many batches of stouts and browns, I concur. I'm just getting tired of doing the
cereal mash rigamorow. I have a Polarware 15 gallon mash tun and sparging with cooked oats in the mash is dicey.
Religion; A contrived security blanked for a species that is currently in its adolescent phase of its evolutionary journey.