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Old 02-22-2011, 10:38 PM   #1
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Default Does Quaker quick oats yield convertible starches?

As the title says... do the oats provide convertible starches? In beersmith, the flaked oats have a dry yield of 80%, essentially making them similar in convertible starches to other base malts.

The main reason I ask is that I'm putting together a witbier recipe in beersmith, and the recipe I found called for flaked oats (about 1#). When I did the addition, the software knocked my gravity out of style. Essentially, instead of a 1.050 OG, it moved it up to 1.056, where as the top of the style guidelines is 1.052. The OG that the recipe called for was also supposed to be 1.050.

Is there any specs somewhere on the quaker quick oats that I can use to dial in the ingredient to more accurately represent its actual characteristics?

I know, I can be a bit anal about it, but I like trying to make sure things are as right on paper as possible before I put it into practice. My last batch was spot on after hours of modifying beersmith ingredients based on the maltsters grain analysis.

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Old 02-23-2011, 03:43 AM   #2
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Quick oats have a potential of 33 points per pound per gallon (source: recipator.com) and will be converted into fermentable sugars assuming you aren't going crazy with other adjuncts. That is close to the potential of a regular base malt, so as far as gravity goes, you can treat them the same.

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Old 02-23-2011, 03:45 AM   #4
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Mashed with basmati? What?

Oh. Basemalt.

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Old 02-23-2011, 04:13 AM   #5
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Good to know. Thanks. I'll still play with the recipe as is and see how the gravity ends up. I was planning on mashing with the rest and throwing through the malt mill with the rest of them.

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Old 02-23-2011, 05:28 AM   #6
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Quote:
Originally Posted by GilaMinumBeer View Post
Mashed with basmati? What?

Oh. Basemalt.
No, she said mashed while listening to Basement Jaxx
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Old 02-23-2011, 02:58 PM   #7
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Quick oats need to come up to their gelatanization temperature in order to get proper and efficient conversion. The actual temp escapes me but it is north of 160F. My solution is to measure out a pound (for example) but use more water than on the box and microwave up to about 200F. Then, I add to the mash for 60 minutes since they need malted barley to assist in conversion. Do this and your efficiency and extraction will be just fine.

The Brewing Network has a good show on Adjuncts and this will also help

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Old 02-23-2011, 10:46 PM   #8
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Quick oats are pregelatinized.

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Old 02-23-2011, 10:49 PM   #9
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Yeah, the quick oats have already been cooked once (like instant oatmeal).

I didn't do a cereal mash or anything with some quick oats and got the right OG for my system's usual efficiency, so I have to agree you shouldn't need to do anything special with quick oats.

(Oddly enough, I threw mine into a wheat beer, and its pretty good)

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Old 02-24-2011, 12:14 AM   #10
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Quote:
Originally Posted by Denny View Post
Quick oats are pregelatinized.
As usual, Denny is right.

If you're not using flaked or quick oats, and are using regular oats, they should be cooked. A cereal mash is easy to do, and works week. In my opinion, dealing with Quick Oats is just so easy so that's my preference. Quick Oats just go into the mash.
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