tbskinner

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I'm a little confused on what oats do in a brew. I have heard that they improve head retention and make the beer thicker. I'm planing on doing a gluten free extract brew and they always come out thin, so I thought why not throw some oats in there that will thicken it up. Right?...

Should I roast them? Do I steep them? What flavors will I get?

If anyone could clear up this for me and educate me on oats it would be great.

T

Schumed

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I'm not sure Oats are 100% gluten free so check up on that

Oats will add some head retention, mouthfeel

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BigEd

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To do anything useful oats need to be mashed not merely steeped. And as Schumed says I would not assume they are gluten free.

tbskinner

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Bobs Red Mill has certified gluten free oats that I have used with no ill effects. I seeped them on a beer before and it really didn't seem to do anything. That's why I am asking. When you say "mashed" does that require a mash tun, or can I do it some other way? Also does the mash require malted barley for the enzymes, because I cant really do that.

Thanks for any help
T

BigEd

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Because if you steep a starchy, unmalted grain like rolled oats all you do is get them wet.


Mashing requires enzymes. The action of the enzymes breaking down the starch molecules into fermentable sugars is what separates mashing from steeping. Malted barley is the traditional source. As for gluten free sources I don't know if anything is available although gluten free grains could be malted. The old time moonshiners malted corn to make their whiskey.

billl

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Instant oats don't need to be mashed. Whole oat do.

Instant oats (oatmeal) provide a silky mouth feel and good head retention.

BigEd

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Yes they do at least if you want to get the most out of them. Steeping may soak out a certain amount of material of which some will be in suspension in the beer but mixing in some flour or cornstarch will accomplish pretty much the same thing. You are confusing gelatinization with mashing. Cooked oats like instant or quick oats can be added directly to the mash but whole or uncooked oats (or other grain) first must be milled and then cooked to gelatinize the starch. Mashing the oats will yield fermentable sugars, complex sugars and dextrins which will provide alcohol, body and flavors to the beer. Steeping will not.

carguy13

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oats are pure awesome. use them in everything... everything. well, maybe not everything, but every stout... lol.

tbskinner

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So if they don't say instant oats do I need to cook them and mill them? Then they will be able to be steeped? Or do I still need enzymes.

This is why I'm confused.

I guess I could just chew them and spit them out that would add the enzymes I need.

T

Polboy

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regular oats (like in oatmeal) are rolled and need to be heated to turn starches in to soluble form, this is called gelatinization and can be achieved by simply cooking (making oatmeal). Instant oats are rolled in presents of heat and water/steam and are gelatinized in this process so you can used the directly in the mash. Both types of oats should be mashed (most likely with other grains providing enzymes but im not sure about this part) to turn starches in to simple sugars. I dont have any experience with GF brewing but you should definitively try and post results, it sounds like a good idea