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Old 04-05-2009, 09:12 PM   #1
Hetuck
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Default All-grain (oat) beer...

I'm wanting to brew up a beer with the only source of fermentable sugar coming from oats. Will this produce a decent beer? Or should there be other grains added? Also, what hops additions do any of you suggest?

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Old 04-05-2009, 09:31 PM   #2
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Oats are generally not used in large percentages due to the stciky qualities of the mash resulting. Further, I am not thinking there are the enzymes present for complete conversion, so either 2row or chemical persuasion would be needed to convert the starch (theoretically, I have not tried mashing a large quanity of oats).

Hops? If you get to that point, seeing as this is fairly experimental, how about a single hop to highlight the hop flavor. I would balance the hops based on the OG of your boil. How about Summit for that Tangerine flavor?

Maybe you can go BIAB to offset the stuck sparge... though I am not sure that would help...

Maybe 7 lbs malted oats, 3 lbs 2 row, and 5lbs rice hulls?

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Old 04-05-2009, 09:37 PM   #3
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Probably read this and search some other threads too:

http://www.homebrewtalk.com/f14/75-100-oat-beer-96795/

Looks like you can pick some brains and experiment with other interested parties...

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Old 04-05-2009, 10:07 PM   #4
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Maybe 7 lbs malted oats, 3 lbs 2 row, and 5lbs rice hulls?
I don't think there is a beer in the universe that would require using 5 lbs of rice hulls in the mash. I'm assuming you mean 0.5lbs.
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Old 04-05-2009, 10:11 PM   #5
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If you use oat malt, which is available, then you can do a 100% oat beer. Some rice hulls would be a good idea, maybe a pound or so.

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Old 04-05-2009, 10:42 PM   #6
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220, 221, whatever it takes... (quoting Mr. Mom)

Yeah, .5 lbs. Unless you have a REALLY big MLT!

I was ordering indian food, fending off a three year old, and trying to finish the post and adjust my sister's frosting recipe.

I am really intrigued by the finished product of an oat malt beer.

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Old 04-06-2009, 02:52 PM   #7
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Well Chef, I'll let you know how it turns out. As of now I'm in the planning stage. Ingredients include Oat Malt, Cinnamon, Honey, Vanilla Bean (I've read that vanilla extract is too potent). The finished product will hopefully produce an oatmeal cookie after taste. I'm not sure which variety of hops will compliment this goal.
Plus, I don't know if this would be considered a Stout, Porter........a malt? Did I mention I'm new to this?

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Old 04-06-2009, 03:02 PM   #8
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If you use oat malt, which is available, then you can do a 100% oat beer. Some rice hulls would be a good idea, maybe a pound or so.
Do you suggest rice hulls for more fermentable sugar? If I take that suggestion, will the oat flavor still be present over that of the rice?

Heres the plan.....

Make a pre-boil tea with cinnamon, honey and vanilla beans THEN steep my oat malt.

-OR-

Steep the Oat Malt first THEN in a grain bag add the other three ingredients in addition to hops (Chrystal Pellet) for flavor and aroma. I may even dry hop the Chrystal Pellet for a more subtle hop characteristic.

I have yet to determine which strain of yeast will work best.....perhaps a strain which produces more of a bready scent/taste? You guys know more about it than I do. How does my idea sound? Think it'll be potable? Or will it keep my on the toilet for a week straight?
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Old 04-06-2009, 03:06 PM   #9
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The rice hulls are to keep you from getting a stuck mash

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Old 04-06-2009, 03:57 PM   #10
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Rice hulls don't have any real noticeable flavor. They just provide fiber in between oat grains that otherwise would stick together like glue so the sparge water can get through.

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