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Old 08-23-2012, 07:04 PM   #21
bwomp313
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Apr 2009
Kingston, NY
Posts: 1,185
Liked 32 Times on 25 Posts


I brewed an all oat malt beer myself about a year ago. I used 8 lbs oat malt, .75 lb golden naked oats and a half lb flaked oats. I got 1.043 og and 1.017 fg. mashed at 154 for like 90 min. i think the key with doing all oat malt is a verrrrrrrryyyy long mash, and stir often. i thought it came out very tasty but if I was gonna do it again I'd give myself more time so I could mash for several hours and keep adding hot water to even out the temp. I can't remember but I probably used an asston of rice hulls as well

 
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Old 08-23-2012, 07:09 PM   #22
jwynia
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Aug 2010
Minneapolis, MN
Posts: 122
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given the stuck mash I had on my recent sweet potato and pecan beer, I'll definitely be using an "asston of rice hulls". Though, that raises the question:

a metric asston or Imperial?

 
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Old 08-23-2012, 07:26 PM   #23
Halbrust
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Aug 2012
Upland, CA
Posts: 710
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bwomp, how was the bitterness?
That's the only thing that scares me.

 
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Old 08-23-2012, 07:30 PM   #24
bwomp313
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Apr 2009
Kingston, NY
Posts: 1,185
Liked 32 Times on 25 Posts


I really don't remember it tasting bitter at all and I used a decent amount of brewers gold hops in it as well. And it was an imperial asston. The beer tasted quite nice

 
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