My LHBS was about 10oz short on flaked oats. I needed 22oz but only had 12oz. Can I substitute the lack of oats with flaked Barely and get similar results?
Oat substitution?
- Thread starter IXVolt
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No. Flaked barley provides body and head retention, while oats provide more of a "slick" mouthfeel, almost creamy. You can use Quaker Quick Oats though instead of flaked oats, and no need to cook them. (Old fashioned oats can be used also, but must be cooked first).
OP
OP
So any "instant" oats I can just add to my grain bill? I do live near a Winco and a number of other stores that have bulk goods. If the oats were whole rolled oats and not instant, then they need to be cooked first... Thanks Yooper.
Not necessarily. "Old Fashioned" oats need to be cooked. Flaked oats do not. The purpose of cooking is to gelatinize the starch so it's accessible to the yeast. Flake oats are flaked by having pressure applied to them. Excess pressure causes heat and thus the starch is gelatinized.
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Note: I used quick oats and it's happily bubbling away now.
