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Old 03-05-2009, 07:19 PM   #1
duridsr4fite
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Default Oats in a light beer

There is a beer brewed at my local brewery called oat soda which is like a pale ale with a creamy sort of texture. I want to try to replicate it, but am a bit unclear as to the best way to use oats in a beer like this. Any hints? Think it'll work?


<---still a noob

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Old 03-05-2009, 07:35 PM   #2
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To get the most out of the oats, you'll have to do partial mash or all grain. I do a golden ale with oats in it. If you wanted to do a PM oat beer, you could mash 2lb of six row with 2lb of flaked oats and 1lb of naked(unmalted but de-husked) oats. Oats have a lot of protein that can lead to a cloudy beer, so do a protein rest at around 118 for half an hour or more, then bring the temperature up to 152-ish for an hour. Use whatever light extract you want, and one hop addition at 60 minutes. I don't put any flavor or aroma hops in my oat ale, because I like the grain flavor to come through.

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Old 03-05-2009, 07:40 PM   #3
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Depends on how much oats you decide to use, really. Kaptain Karma's method will work nicely. He's right - you will need to conduct at least a partial mash.

you really don't start impacting mouthfeel until you get to around 5% of the grist. After that it becomes really noticeable.

I like malted oats more than flaked or Golden Naked. You can get oat malt from any retailer who has access to Thos. Fawcett's products. There's a lot of husk material, so you don't have to worry about sparging, and it's malted, so you can just do a partial mash of 2 pounds or so of the oats alone. Still, as long as I've got the tun heated up, I mash mine with at least 2 pounds of 2-row.

In fact, I've been meaning to try oat malt in a bitter or something for some time. Perhaps this Spring (in my copious spare time!).

Cheers,

Bob

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Old 03-05-2009, 07:42 PM   #4
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It might be a bit more difficult if you are doing extract plus grains. You didn't say.

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Old 03-05-2009, 07:44 PM   #5
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"Two oat sodas, Gary." --The Dude.

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Old 03-05-2009, 07:48 PM   #6
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I have a partial mash recipe that is awesome. I will add it here after I dig up the link.

Picture:


Original Recipe (Extract & AG): http://www.homebrewtalk.com/f64/pub-ale-21226/

My PM: http://www.homebrewtalk.com/f64/pub-...6/#post1154110

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Old 03-05-2009, 07:55 PM   #7
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Schlenkerla that would be great. I was looking for something this weekend to brew.

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Old 03-05-2009, 08:45 PM   #8
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I was going to do an pale extract and use oats as a specialty grain [help here, i know there is better terminology for it]. You think it'll work still? Or should I wait untill i get equipment for AG?

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Old 03-05-2009, 10:01 PM   #9
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Quote:
Originally Posted by duridsr4fite View Post
I was going to do an pale extract and use oats as a specialty grain [help here, i know there is better terminology for it]. You think it'll work still? Or should I wait untill i get equipment for AG?
Use the link I posted below the picture. For extract you steep and substitute some DME for grain.
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Old 03-05-2009, 10:06 PM   #10
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one of my only "orirginal" recipes is an ale using oats and biscuit malt for body. i use a pound of each and it comes out great.

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