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Author Topic: Flaked Oats  (Read 2875 times)

Offline mrbounds

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Flaked Oats
« on: March 05, 2010, 10:34:11 am »
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.

Offline dbeechum

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Re: Flaked Oats
« Reply #1 on: March 05, 2010, 10:37:23 am »
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.
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Offline mrbounds

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Re: Flaked Oats
« Reply #2 on: March 05, 2010, 11:15:31 am »
This may be a stupid question but do the oats need to be crushed before steeping?

Offline denny

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Re: Flaked Oats
« Reply #3 on: March 05, 2010, 11:20:29 am »
Nope...no flaked grains need to be (or should be) crushed before steeping or mashing.
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Offline tygo

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Re: Flaked Oats
« Reply #4 on: March 05, 2010, 11:22:30 am »
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?
Clint
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Offline denny

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Re: Flaked Oats
« Reply #5 on: March 05, 2010, 11:40:52 am »
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.
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Offline tygo

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Re: Flaked Oats
« Reply #6 on: March 05, 2010, 12:29:59 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.
Clint
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