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Old 05-17-2011, 01:14 AM   #11
jwynia
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The original old book that inspired me to try this said this about it:

The Scotch oats are preferred, and the ale made from them are said to be of a soft healing quality and is of great repute in Englend, where it is not common.

Flaked oats in stouts, etc. is usually there to add the creamy mouthfeel and as an aid to head retention. That's why KingBrianI's result of an "oily" mouthfeel is a definite possibility in this recipe. I can't yet speak for the finished beer, but the wort was most definitely not overly bitter at all.

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Old 05-17-2011, 12:49 PM   #12
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Originally Posted by jwynia View Post
Brewed this today with a tweaked recipe:

9 lbs oat malt
1 lb toasted oat malt
1 lb toasted golden naked oats
1 lb toasted flaked oats

Did brew in a bag like I normally do. 90 minute boil.

Ended up REALLY cloudy/murky. My plan is to split the batches in a couple of days into 2 small carboys and add the candi sugar syrup to one of the halves. Hopefully, quite a bit of the crud will settle out in those first few days.

Had some weirdness with my burner/regulator/propane tank. For half of the boil, I had a hard time even keeping it boiling given the wind. Then, with no change in the wind, it suddenly took off and I ended up with a boilover.

I pitched yeast about an hour ago.
Very cool experiment, I'm curious to know how this turns out; especially as it's a BIAB recipe. Be sure to keep us posted. Regards, GF.
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Old 05-17-2011, 01:03 PM   #13
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I'm bummed out at this point. I pitched yeast on Sunday evening and here on Tuesday morning, there's no sign of fermentation whatsoever.

To me, that means that one of the following is true:

1. Yeast wasn't any good. (If this is true, repitching tonight will fix the problem)
2. The mash didn't convert.

The second one is something I worried about while I was mashing and did a full 2 hour mash, but I didn't have any iodine on hand to do a starch test. However, given no fermentation and the fact that the wort is still REALLY cloudy, I'm beginning to think that #2 is likely. I'll still pitch more yeast in case that's the problem, but I think this may need to be re-brewed again, possibly with enzymes added and certainly with a starch test being required before stopping the mash.

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Old 05-17-2011, 03:47 PM   #14
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if you got an OG of 1.058 then you got conversion. in any case, you could just buy some amylase at your LHBS (its cheap) and add it into the fermenter to break it down more vs re-brewing if it'll put your mind at ease. Hopefully it starts up soon for you

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Old 05-17-2011, 06:52 PM   #15
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Quote:
Originally Posted by jwynia View Post
The original old book that inspired me to try this said this about it:

The Scotch oats are preferred, and the ale made from them are said to be of a soft healing quality and is of great repute in Englend, where it is not common.

Flaked oats in stouts, etc. is usually there to add the creamy mouthfeel and as an aid to head retention. That's why KingBrianI's result of an "oily" mouthfeel is a definite possibility in this recipe. I can't yet speak for the finished beer, but the wort was most definitely not overly bitter at all.
That sure sounds good, and a very cool experiment I must agree.

Hope it takes of soon.

Keep us posted
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Old 05-17-2011, 07:36 PM   #16
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Bought amylase and more Edinburgh yeast over lunch today. Hopefully, when I get home, neither is needed, but better safe than sorry.

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Old 05-18-2011, 09:36 AM   #17
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And just how does an all-oat beer taste like ?

I thought oats added bitterness when used in stouts, would that not make a beer made only from oats undrinkable
Recently i brewed a beer with 25% of oat malt. It has distinctive flavor, it's hazy, and oats yield very unpleasant bitterness. It's still young (2 wks) so i guess i have to wait some more time to mature to get real taste of this beer.

But i'm not sure i'll try this ever again.
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Old 12-16-2011, 04:56 PM   #18
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Thinking of trying something like this. Anyone want to chime back with longer-term results?

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Old 08-23-2012, 06:34 PM   #19
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Wonder Twins powers activate!
Form of...thread necromancy!

jwynia, what happened with this brew?

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Old 08-23-2012, 06:47 PM   #20
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It stayed a starchy mess.

I'm going to attempt it again, though. This time, going to add a bunch of amylase to the mash to stand in for what is missing from barley. The maltsters say oat malt self-converts, but either they're wrong or I'm a brewing idiot. Either way, extra amylase should take care of the problem and get proper conversion and we'll see what results.

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