How much flaked oats is too much

Grimm · Jun 3, 2010

I am going to be making an extract wheat brew with some specialty grains and flaked oats and was wondering how much flaked oats I should use. I know it is based upon a percentage of the total fermentables but have no idea how much is too much. Would 20% be too much? Should I aim for like 10% or is it much less?

Hammy71 · Jun 3, 2010

Well, for starters Beersmith says 30% is the max. I'm sure that's for something like an oatmeal stout. Not sure how much you wanna put in a wheat beer.

david_42 · Jun 3, 2010

I wouldn't put oats in a wheat beer in the first place, but I strongly suspect if you go over 10% you'll have an oat beer, as wheat is a rather subtle flavor.

mkling · Jun 3, 2010

Flaked oats isn't really going to get you anything in an extract beer except starch. You need enzymes to convert starch to sugar as usually happens in beers with oats. Without the enzymes of a mash you won't get any fermentables out of flaked oats. Complete waste to use without at least a mini-mash.

jpsloan · Jun 4, 2010

If Wilford Brimley approves of your beer, you might have too much oat.

Chupacabras · Jun 4, 2010

Tutsbrew · Mar 21, 2015

Chupacabras said:
http://www.youtube.com/watch?v=pod4jIKT_kA&feature=related

I don't care if that post is almost 5 yrs old, it's hilarious. Oh, and yes, gunna add some oats to a red ale mash...

emyers · Mar 22, 2015

david_42 said:
I wouldn't put oats in a wheat beer in the first place, but I strongly suspect if you go over 10% you'll have an oat beer, as wheat is a rather subtle flavor.

Valid point, you could put some two row or light crystal malts in for enzymes.

xico · May 11, 2016

emyers said:
Valid point, you could put some two row or light crystal malts in for enzymes.

10L crystal may have negligible enzymes but not enough to help with adjuncts. The OP would need 6 row, pilsen, 2 row, down to vienna or maybe a light munich. I wouldn't bother with crystal though, kilned too high.

How much flaked oats is too much

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