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-   -   Subbing flaked oats for base malt (http://www.homebrewtalk.com/f12/subbing-flaked-oats-base-malt-277431/)

Burgs 10-29-2011 01:55 AM

Subbing flaked oats for base malt
 
I have a (2.5 gal) stout recipe that looks like:

5 lbs 8 oz base malt
5 oz black patent
3 oz roasted barley
2 oz carafa iii
2 oz caramel 120

My question is - if I substitute the 8 oz base malt for 8 oz of flaked oats for some added body - will it affect the fermentability and final gravity of my wort?

I like this recipe as it is, but I think it would be even better with a little extra thickness. :)

BargainFittings 10-29-2011 01:58 AM

That would work fine. The remaining base malts would convert the flaked oats.

Burgs 10-29-2011 02:28 AM

Excellent, so no harm in ending up with only 80% base malt?

I am fairly toasted off of the normal version of this recipe... yay stout!

DannPM 10-29-2011 04:42 AM

Look up how to calculate the Lintner of your batch. I'm on my phone or I would give you a good link and some more detail.

Burgs 10-29-2011 12:16 PM

I did a little skimming on Lintner calculations and it looks like even in a totally worst case scenario, if none of the other malts besides my 2-row had diastatic power, I'd be fine?

One site I checked had 140 for the Lintner for US 2-row:

[5 * 140] + [0.5 * 0] + [0.1875 * 0] + [0.125 * 0] + [0.125 * 0] / 6.25 = 112


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