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Old 10-16-2006, 01:11 PM   #1
grnich
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Aug 2006
Ottawa, ON
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I'm making a Hoegaarden clone that calls for flaked oats, but I can't find them anywhere. I'm making today, so is it okay to substitute rolled oats? What difference would it make to leave them out altogether? Taste or just color?

 
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Old 10-16-2006, 06:43 PM   #2
debtman7
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Quote:
Originally Posted by grnich
I'm making a Hoegaarden clone that calls for flaked oats, but I can't find them anywhere. I'm making today, so is it okay to substitute rolled oats? What difference would it make to leave them out altogether? Taste or just color?
I think rolled oats are fine. My LHBS had flaked oats, I was planning on just picking up some quaker oats (I believe you want the quick cook kind) but when I handed the store my grain bill they put the oats in the bag...

 
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Old 10-16-2006, 07:46 PM   #3
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Don't use instant. Quick or regular, cooked per directions, then add to the mash.

Flaked oats are pre-cooked & partially converted.
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Old 10-17-2006, 03:18 PM   #4
grnich
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Aug 2006
Ottawa, ON
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Thanks, too late for my batch. But I put in regular rolled oats and everything seemed to go okay. 1/4 pound probably wouldn't screw much up anyway. :crosses fingers:

 
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Old 10-19-2006, 02:31 AM   #5
iloman
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Jul 2006
Dearborn Heights, Mi
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A little late for your brew, but someome just posted a link to BYO on oats and I think it applies here.

http://byo.com/feature/305.html

Rolled oats are available in the supermarket. It is best to buy the "quick cook" or "one minute" oats. These are identical to the traditional breakfast oats (which require longer cooking time), but the "quick oats" are cut into finer pieces. The resulting increased surface area allows the starches to dissolve more readily into the water. Special flaked oats, similar to the supermarket "quick cook" oats, are available in homebrew supply stores.

 
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Old 10-19-2006, 12:54 PM   #6
grnich
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Aug 2006
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Thanks, iloman. I used regular, but next time I'll be sure to use the quick kind.

 
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Old 05-01-2009, 04:13 PM   #7
poley
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If you're using quick oats, won't they "cook" in the mash just fine? Why would you cook ahead of time?

 
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Old 05-01-2009, 05:45 PM   #8
snailsongs
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Quote:
Originally Posted by poley View Post
If you're using quick oats, won't they "cook" in the mash just fine? Why would you cook ahead of time?
because you have to boil the oats for a while to break up the cell walls....you don't boil the mash (I hope).

 
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Old 05-01-2009, 05:54 PM   #9
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Quote:
Originally Posted by snailsongs View Post
because you have to boil the oats for a while to break up the cell walls....you don't boil the mash (I hope).
Quaker Quick oats don't need to be cereal mashed (cooked). You can add them to the mash as is. Same can be said for the flaked product at the LHBS.
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Old 05-01-2009, 06:08 PM   #10
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Yep I've done several oatmeal stouts, just throw the quick oats in the mash (with some rice hulls!). Make sure to get quick oats that don't have any salt added (sodium at 0g on the back).
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