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Author Topic: What oats for best silky mouthfeel?  (Read 1395 times)

Offline gandelf

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What oats for best silky mouthfeel?
« on: May 25, 2011, 05:18:51 PM »
I'm looking for recommendations on what type of oats will provide the best
(most) silky mouth feel for a vanilla stout?
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Offline JKL

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Re: What oats for best silky mouthfeel?
« Reply #1 on: May 25, 2011, 05:52:04 PM »
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.
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Offline Malticulous

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Re: What oats for best silky mouthfeel?
« Reply #2 on: May 26, 2011, 01:50:19 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.
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Offline gandelf

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Re: What oats for best silky mouthfeel?
« Reply #3 on: May 26, 2011, 12:28:05 PM »
Quote from: Malticulous on May 26, 2011, 01:50:19 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.
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