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Old 05-25-2012, 05:26 PM   #1
psrankin
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Default How to use flaked oats?

I am wanting to attempt to make a Blue Moon style beer from a recipe I got from another thread and I had a question regarding the flaked oats.

The recipe says to throw 0.5# of flaked oats in the last 15 minutes of the boil. From what I have read you are supposed to mash the oats (which I have never done).

Here is the recipe. What would you do?

http://www.homebrewtalk.com/f12/blue...ml#post3275093

Thanks.

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Old 05-26-2012, 02:58 AM   #2
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I would mash them.

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Old 05-26-2012, 03:03 AM   #3
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Mash them.

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Old 05-26-2012, 03:22 AM   #4
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Mash.

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Old 05-26-2012, 10:24 AM   #5
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Have you ever eaten oatmeal? Notice the particular flavor and texture it has? Your oatmeal didn't get mashed, it just got cooked and that flavor and texture came through. Since you are doing an extract beer (you did post in the extract forum) just follow the directions. The flaked oats will impart a flavor and mouthfeel without needing mashed. It might be better if mashed but it isn't a critical issue for your beer.

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Old 05-27-2012, 02:00 PM   #6
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http://www.byo.com/stories/beer-styl...al-stout-style

Read this it will tell you all about oats and why many brewers mash them.
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Old 05-27-2012, 02:27 PM   #7
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Some recipes tell you to soak them/steep them.

You get more out of them by mini-mashing them.

Put a pound in with 2# of 2Row and minimash on your stove. Peice of cake and really opens you up for better flavor, better use of the grains/oat. Plus you can add a few points to your brew, cutting down on DME/LME.

Put 1.25qt water per pound of grain in a pot, heat it up to strike temp. Add your grains and monitor your heat to keep 154-156* for 1hr. Then heat to 168* for a mashout, hold for 10min, then dump into a strainer (I used a big colander with a muslin bag stretched over). Just before doing so, add the same amount of water in another pot and bring up to 170* to batch sparge.

Use this Wort to add your extract to.

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Old 05-27-2012, 04:27 PM   #8
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Use which as the wort? The hour heated or the "same amount of water in another pot" for sparging?

(Yes, beginner question)

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Old 05-28-2012, 09:45 AM   #9
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The water you heated in the other pot will be your sparge water. If you can find a colander that will fit over your boil kettle/pot, slowly pour the wort/grains into the colander, then use a 2C measuring cup to pour sparge water over the grains in the colander (Sparging).

Let them sit and drain for a bit, then put your kettle on the fire(should have all the Wort from the steeping/minimash and sparge water) and start adding extracts.

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Old 05-28-2012, 12:05 PM   #10
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I would think that during the steaming and rolling process, the cell walls of the starches would have been ruptured. That would make the sugars available for fermentation without having to be converted (steep OK).

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