What do oats do? And how do I use them? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > What do oats do? And how do I use them?

Reply
 
Thread Tools
Old 03-19-2013, 10:56 PM   #1
tbskinner
Recipes 
 
Jul 2012
, Arizona
Posts: 44



I'm a little confused on what oats do in a brew. I have heard that they improve head retention and make the beer thicker. I'm planing on doing a gluten free extract brew and they always come out thin, so I thought why not throw some oats in there that will thicken it up. Right?...

Should I roast them? Do I steep them? What flavors will I get?

If anyone could clear up this for me and educate me on oats it would be great.

T



 
Reply With Quote
Old 03-19-2013, 11:00 PM   #2
Schumed
Recipes 
 
Feb 2011
Kansas City, Mo
Posts: 1,103
Liked 74 Times on 62 Posts


I'm not sure Oats are 100% gluten free so check up on that

Oats will add some head retention, mouthfeel


__________________
"To alcohol! The cause of... and solution to... all of life's problems,"

 
Reply With Quote
Old 03-19-2013, 11:04 PM   #3
BigEd
Recipes 
 
Nov 2004
Posts: 2,581
Liked 191 Times on 160 Posts


To do anything useful oats need to be mashed not merely steeped. And as Schumed says I would not assume they are gluten free.

 
Reply With Quote
Old 03-20-2013, 02:00 AM   #4
tbskinner
Recipes 
 
Jul 2012
, Arizona
Posts: 44


Bobs Red Mill has certified gluten free oats that I have used with no ill effects. I seeped them on a beer before and it really didn't seem to do anything. That's why I am asking. When you say "mashed" does that require a mash tun, or can I do it some other way? Also does the mash require malted barley for the enzymes, because I cant really do that.

Thanks for any help
T

 
Reply With Quote
Old 03-20-2013, 02:44 AM   #5
BigEd
Recipes 
 
Nov 2004
Posts: 2,581
Liked 191 Times on 160 Posts


Quote:
Originally Posted by tbskinner View Post
Bobs Red Mill has certified gluten free oats that I have used with no ill effects. I seeped them on a beer before and it really didn't seem to do anything.
Because if you steep a starchy, unmalted grain like rolled oats all you do is get them wet.


Quote:
Originally Posted by tbskinner View Post
When you say "mashed" does that require a mash tun, or can I do it some other way? Also does the mash require malted barley for the enzymes, because I cant really do that.

Thanks for any help
T
Mashing requires enzymes. The action of the enzymes breaking down the starch molecules into fermentable sugars is what separates mashing from steeping. Malted barley is the traditional source. As for gluten free sources I don't know if anything is available although gluten free grains could be malted. The old time moonshiners malted corn to make their whiskey.

 
Reply With Quote
Old 03-20-2013, 03:05 AM   #6
billl
Recipes 
 
May 2012
Raleigh, NC
Posts: 2,203
Liked 350 Times on 293 Posts


Instant oats don't need to be mashed. Whole oat do.

Instant oats (oatmeal) provide a silky mouth feel and good head retention.

 
Reply With Quote
Old 03-20-2013, 03:42 AM   #7
BigEd
Recipes 
 
Nov 2004
Posts: 2,581
Liked 191 Times on 160 Posts


Quote:
Originally Posted by billl View Post
Instant oats don't need to be mashed. Whole oat do.

Instant oats (oatmeal) provide a silky mouth feel and good head retention.
Yes they do at least if you want to get the most out of them. Steeping may soak out a certain amount of material of which some will be in suspension in the beer but mixing in some flour or cornstarch will accomplish pretty much the same thing. You are confusing gelatinization with mashing. Cooked oats like instant or quick oats can be added directly to the mash but whole or uncooked oats (or other grain) first must be milled and then cooked to gelatinize the starch. Mashing the oats will yield fermentable sugars, complex sugars and dextrins which will provide alcohol, body and flavors to the beer. Steeping will not.

 
Reply With Quote
Old 03-20-2013, 03:52 AM   #8
carguy13
Recipes 
 
Nov 2012
Los Angeles, California
Posts: 182
Liked 15 Times on 12 Posts


oats are pure awesome. use them in everything... everything. well, maybe not everything, but every stout... lol.

 
Reply With Quote
Old 03-20-2013, 04:06 AM   #9
tbskinner
Recipes 
 
Jul 2012
, Arizona
Posts: 44


So if they don't say instant oats do I need to cook them and mill them? Then they will be able to be steeped? Or do I still need enzymes.

This is why I'm confused.

I guess I could just chew them and spit them out that would add the enzymes I need.

T

 
Reply With Quote
Old 03-20-2013, 04:23 AM   #10
Polboy
Recipes 
 
Jun 2011
Chicago, IL
Posts: 917
Liked 37 Times on 30 Posts


regular oats (like in oatmeal) are rolled and need to be heated to turn starches in to soluble form, this is called gelatinization and can be achieved by simply cooking (making oatmeal). Instant oats are rolled in presents of heat and water/steam and are gelatinized in this process so you can used the directly in the mash. Both types of oats should be mashed (most likely with other grains providing enzymes but im not sure about this part) to turn starches in to simple sugars. I dont have any experience with GF brewing but you should definitively try and post results, it sounds like a good idea



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
rolled oats vs. flaked oats ampete1 Beginners Beer Brewing Forum 16 05-05-2012 02:12 AM
Irish Oats = Toasted Oats? ToastedPenguin Recipes/Ingredients 5 03-31-2011 03:20 PM
Irish Oats aka Steel Cut Oats more than Breakfast? brieuxster Recipes/Ingredients 3 03-15-2011 12:32 AM
Software values: flaked oats vs. quick oats Brewing Clamper Brewing Software 1 10-08-2010 07:16 PM
flaked oats,, crushed oats Daznz All Grain & Partial Mash Brewing 3 07-11-2006 03:57 PM


Forum Jump