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ChemE · 05-01-2009, 06:38 PM

Quote:

Originally Posted by conpewter

Yep I've done several oatmeal stouts, just throw the quick oats in the mash (with some rice hulls!). Make sure to get quick oats that don't have any salt added (sodium at 0g on the back).

+1. Quaker Quick Oats here too. I went ahead and passed them through my grain mill to ensure they were as fine as possible. Sam's club sells this box for $6.87 which works out to $0.77/lb after sales tax in IL (1% on food). Good luck finding them cheaper anywhere unless you're taking 55lb sacks! Also, my box states 0mg sodium (just checked) so this one won't screw up your water profile as Conpewter pointed out is a possibility.

vdubbed81 · 05-16-2009, 07:13 PM

quick question... what do you guys do when using flaked oats in regards to water amount used. I'm asking because we started off with about 2.5 gallons (assumig about .5 gallon absorption with the oats) but ultimately ended up with about a gallon to a gallon and a half of wort, the oat absorbing the rest...attempting to wring out the oats proved useless. So do you compensate by using more water, or just assume that the wort is now concentrated and adding the additional 3 gallons will be fine, leaving us with about a 4 - 4.5 gallon wort????

Breakdown:

typical wort: 2.25G boiled to about 2G + adding about 3G = 5Gallons

wort with oats: 2.5G boiled to about 1 - 1.5G + adding 3G only = 4 -4.5G of wort

**mmb** · 05-16-2009, 07:27 PM

I mash in and sparge with my normal 1.25 q per pound of grist. Never bothered with water volume adjustments for flaked products. *shrug*

ChemE · 05-17-2009, 01:22 AM

Quote:

Originally Posted by mmb

I mash in and sparge with my normal 1.25 q per pound of grist. Never bothered with water volume adjustments for flaked products. *shrug*

+1. I assume 0.12 gallons water loss per pound of grain regardless of what kind of grain it is.