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.
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.