*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Very confused about adding Oats to an extract recipe
Reply
 
LinkBack Thread Tools
Old 05-23-2012, 02:19 AM   #1
VonBaron
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Chicago, IL
Posts: 15
Default Very confused about adding Oats to an extract recipe

Evening All,

I just placed an ingrdient order for a Root Beer Dark Brown Ale I'm brewing, I wanted to get the taste/body as close to a nice creamy mug of Root Beer as possible, so of course I decied to add oats to the recipe to get the velvety smoothness.... Im sure the forum vets know where this is going, Im an extract brewer (just dont have the space or money to upgrade at this point) and I just discovered the whole "you need to mash your oats, no way around it" rule.

any advice, Ive read old threads about the subject but nothing really answered my questions.

1) IS there anyway around mashing all grain style?

2) Could I just steep the oats with some base malts in a seperate pot to get them going then dump the wort into my boil?

Thanks, -Ron

__________________
VonBaron is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 02:28 AM   #2
gfd622
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Posts: 52
Liked 2 Times on 2 Posts
Likes Given: 3

Default

While I'm not a seasoned pro, I have quite a few batches under my belt. When I was an extract brewer (and I do still like doing extract brews every now and then), I used oatmeal in several of my brews. On all cases, I didn't mash, but did the typical "partial mash", bringing the grain bag to 165 for 20 minutes or so. The oats were in my bag, and all seemed to work OK. I'm not sure it got the full effect of the oatmeal, but there was a bit of an oatmeal taste in the beers, and it worked OK given that was all I could do at the time.

So I would steep them in the same pot you will brew in, following a typical partial mash schedule. It's easy, no worries (no extra tools needed).

Good luck

__________________
gfd622 is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 02:40 AM   #3
VonBaron
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Chicago, IL
Posts: 15
Default

I was leaning toward trying that out, thanks for the help!

__________________
VonBaron is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 03:03 AM   #4
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 232 Times on 196 Posts
Likes Given: 35

Default

The oats won't convert themselves so if you rely on them for fermentables you must mash them with a base malt or enzyme. However your kit should have all the gravity it needs by itself, so id do a step steep, starting in the 130s and raising to the 150s or so. Just my opinion.

__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 03:12 AM   #5
jonmohno
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Corn, High Fructose Corn Fortress, IA
Posts: 5,828
Liked 410 Times on 361 Posts
Likes Given: 1199

Default

Add some barley malt with the oats,all i get is slickness in mouthfeel-from oats, if you want body add some barley flakes or some flaked wheat(not alot) for the creamy body.YOu do need to mash with base malt for conversion as said.

__________________
jonmohno is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 03:13 AM   #6
VonBaron
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Chicago, IL
Posts: 15
Default

Quote:
Originally Posted by tre9er View Post
The oats won't convert themselves so if you rely on them for fermentables you must mash them with a base malt or enzyme. However your kit should have all the gravity it needs by itself, so id do a step steep, starting in the 130s and raising to the 150s or so. Just my opinion.
Can you explain this a little more? How long should I let it steep at 130?
__________________
VonBaron is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 03:18 AM   #7
JLem
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Attleboro, MA
Posts: 3,641
Liked 168 Times on 148 Posts
Likes Given: 4

Default

One of the problems though with just steeping the oats (and not converting them via some sort of mash) is that you will add a bunch of starch and dextrins to the beer. Regular brewing yeast cannot ferment these, but wild yeast (Brettanomyces) and bacteria certainly can. So, you'll basically be adding food for infectious critters. Of course, if your sanitation is top notch, you shouldn't have much to worry about.

JLem is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 03:29 AM   #8
jonmohno
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Corn, High Fructose Corn Fortress, IA
Posts: 5,828
Liked 410 Times on 361 Posts
Likes Given: 1199

Default

Sounds like you want some maltodextrin.If your not mashing.Ive never used it personally but thats what i see here without mashing. Thats why alot of us end up doing all grain or partial mashing for the most part you have more control over the outcome/(its cheaper) as you learn malts/mashing.You dont have to because like i said maybe you can use maltodextrin with extract and make a very good beer-which ive never tried.

__________________
jonmohno is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 01:58 PM   #9
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 232 Times on 196 Posts
Likes Given: 35

Default

I'd do a 10-15 minute rest at 130 before raising. This is a protein rest and will add to head and smoothness.

__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er is offline
 
Reply With Quote Quick reply to this message
Old 05-23-2012, 06:01 PM   #10
DrummerBoySeth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Knightdale, NC
Posts: 672
Liked 40 Times on 38 Posts
Likes Given: 49

Default

I recently brewed an extract Imperial Stout with 1 pound of flaked oats. I simply steeped the flaked oats at 155 degrees for about 30 minutes with the other specialty grains. I read somewhere (wish I could quote the source) that flaked oats are at least partially converted by the flaking process, and supposedly contribute at least a small amount of fermentable sugar.

Even if they do not contribute to the alcohol content of the finished beer, they certianly DO add mouthfeel, body, and some flavor characteristics to your brew. If you are looking to add body to a brew, then steeping flaked oats will help. If you expect a big jump in ABV from adding oats, then you will need to mash.

__________________

"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen

DrummerBoySeth is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oatmeal Stout Extract Kit - Wen to add oats? BuffettPack Beginners Beer Brewing Forum 13 09-24-2011 07:32 PM
Types of Oats and Extract Wavewalker Beginners Beer Brewing Forum 2 06-07-2011 12:40 PM
Oats in an Extract kit Cranny04 Beginners Beer Brewing Forum 2 04-11-2011 10:02 AM
Adding Steeping Grains to all Extract Recipe jmkratt Beginners Beer Brewing Forum 4 04-26-2010 01:09 PM
Adding more extract to a recipe? basisforaday Beginners Beer Brewing Forum 11 12-15-2009 02:14 AM