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Old 12-04-2006, 02:57 PM   #1
sonvolt
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Feb 2006
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Can we get a thread devoted solely to the use of cereal grains as adjuncts. By this I mean we talk about how to use certain cereal grains - oats, rice, corn, etc., but we talk not only about techniques, but also recipes, etc.

The only cereal grain I have used is oats. I used the Quaker Old Fashioned Oats . . . which, I believe, is the same thing as flaked oats. I put about a pound of them into my mash when I make my oatmeal stout.

Here are some questions/thoughts to get us started.

What are the best techniques for using certain cereal adjuncts - mashing, gelatinizing, decocting, etc. ???

What styles call for each cereal adjunct? Oats for Stouts, Corn for Cream Ales, etc.

How pleased/dissatisfied have you been using this stuff?

 
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Old 12-04-2006, 04:20 PM   #2
Jeff Meyers
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Feb 2006
Fayetteville, GA
Posts: 19

The easiest way to use rice in all grain mashes is to use Minute Rice.

No milling....no precooking....just put in mash when you dough in.

I use minute rice in my light american lagers. Gravity potential is around 1.035 pppg.

 
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Old 12-04-2006, 04:51 PM   #3
sonvolt
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Feb 2006
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Quote:
Originally Posted by Jeff Meyers

I use minute rice in my light american lagers. Gravity potential is around 1.035 pppg.
Would you mind posting a recipe to give some idea about how much Minute Rice you put into a 5 gallon beer. I am not sure how to use that 1.035pppg to figure out how it would affect the gravity of my wort. Does promash have #s for stuff like this?

 
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Old 12-06-2006, 01:23 AM   #4
BBboomer
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Oct 2006
Okie City
Posts: 34

I am getting ready to make my first oatmeal stout and have a couple of questions.
Are Quaker oats and flaked oats the same or should I get the flaked oats from my LHBS? Finally do I need to do any preparation to the oats or just add them to the mash?
Thanks for any help/suggestions.
Darrell

 
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Old 12-06-2006, 01:27 AM   #5
sonvolt
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Feb 2006
Posts: 901
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Quote:
Originally Posted by BBboomer
I am getting ready to make my first oatmeal stout and have a couple of questions.
Are Quaker oats and flaked oats the same or should I get the flaked oats from my LHBS? Finally do I need to do any preparation to the oats or just add them to the mash?
Thanks for any help/suggestions.
Darrell
I think that they are the same thing, although you should get the Old Fashioned Oats rather than the quick oats, IMO. I don't do anything to prepare them, I just mash them in.

 
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