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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Enzymes and flaked oats
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Old 04-26-2013, 05:11 PM   #1
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Default Enzymes and flaked oats

So I found a recipe that I want to give a go, DC Raspberry Stout. The grain bill doesn't confuse me, but there is one thing about it that I'm not 100% on yet.

Steeping grains:
5 oz. British Chocolate
5 oz. Roasted Barley
12 oz. Flaked Oats

With flaked oats I've read that you need barley malt in order to get starch conversion.

From How to Brew.com

Quote:
Oatmeal 1 L Oats are wonderful in a porter or stout. Oatmeal lends a smooth, silky mouthfeel and a creaminess to a stout that must be tasted to be understood. Oats are available whole, steel-cut (i.e. grits), rolled, and flaked. Rolled and flaked oats have had their starches gelatinized (made soluble) by heat and pressure, and are most readily available as "Instant Oatmeal" in the grocery store. Whole oats and "Old Fashioned Rolled Oats" have not had the degree of gelatinization that Instant have had and must be cooked before adding to the mash. "Quick" oatmeal has had a degree of gelatinization but does benefit from being cooked before adding to the mash. Cook according to the directions on the box (but add more water) to ensure that the starches will be fully utilized. Use 0.5-1.5 lb. per 5 gal batch. Oats need to be mashed with barley malt (and its enzymes) for conversion.
With this said Roasted Barley is an unmalted grain. So I guess I would be relying on the Chocolate for the enzymes to convert the starches in the Oats? Is this true? Or is the recipe that this person created using flaked oats with unconverted starches in the finished brew?

What do you all think?
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Old 04-26-2013, 06:12 PM   #2
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This recipe is designed to use the flaked oats for the silkiness and flavor additions they provide when steeped. The sugars that could be obtained by mashing with the pale malt isn't needed in the recipe.

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Old 04-26-2013, 06:32 PM   #3
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Oi. Thanks for the response.

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Old 04-26-2013, 06:54 PM   #4
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You need to convert the oats or you'll end up with unconverted starch in your beers. Not only unappetizing, but for for bacteria. Chocolate malt has no diastatic power and will not convert the oats. Either leave them out of include about 1/2 lb. of pale malt.

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Old 04-26-2013, 07:16 PM   #5
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Thanks Denny. I'm heading to the ol lhbs in a bit and I was gonna ask the guys there. From the thread I got the recipe from I have seen no complaints.

I'm still pretty new to the homebrewing sceen and I chose the recipe because it sounded pretty good, and uses ingredients that I haven't used yet. So needless to say this one has a high level of learning from my end.

What I am getting so far is the starches in the oats are not desirable and should be converted. Also that with the small grain bill supplied with recipe the starches in the oats will not be converted.

I will post what the guys say at the lhbs in a few hours.

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Old 04-26-2013, 07:28 PM   #6
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Many people steep flaked grains and say they have no apparent problems. That doesn't mean it's the best thing to do.

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Old 04-26-2013, 07:31 PM   #7
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Yea, you gain absolutely nothing but starch haze by steeping flaked oats. You'll need to mash them with some base malt.

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Old 04-26-2013, 07:43 PM   #8
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Quote:
Originally Posted by daksin View Post
Yea, you gain absolutely nothing but starch haze by steeping flaked oats. You'll need to mash them with some base malt.
Tell me that again. I've used oats for steeping in an oatmeal stout. The silky mouthfeel and the flavor were both there without mashing.
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Old 04-26-2013, 08:23 PM   #9
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Quote:
Originally Posted by RM-MN View Post
Tell me that again. I've used oats for steeping in an oatmeal stout. The silky mouthfeel and the flavor were both there without mashing.
Try doing it the right way and compare.
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Old 04-26-2013, 08:45 PM   #10
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Listen to Denny and BYO article:

Quote:
Since brewing yeast does not secrete enzymes that degrade starch and do not ferment starch, any starch in wort will be found in the finished beer. And as you state, starch in beer can cause haze issues and can also cause problems with microbiological stability. Certain yeasts, such as Brettanomyces, and bacteria, such as Pediococcus, can cause super-attenuation. This means that these organisms can ferment compounds that brewing yeast do not. If starch remains in beer it is an invitation to these possible contaminants to grow and spread their funk into your beer.
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