Oatmeal (ideally rolled oats not ground up stuff) adds body and increases the thickness of the mouthfeel. I've used it with very nice effects in a number of recipes (including root beer). My take is that it is not stylistically appropriate for a lighter ale because it should be light bodied, buy hey -- it's your homebrew!
i would think that most of the benefit to the oats would be proteins. that would explain the lacing and the thicker body. i also believe you would have to mash the oats. if you could steep them in the wort at mash temps i don't see why it wouldn't work.I would like to ask if toasted oats can be used in an all-extract recipe. I've read here that unmalted adjuncts need to be mashed with a base grain in order to utilize the fermentables. Do the oats provide sugars, or just used for flavour, colour, and mouthfeel etc?
thanks
you would have to do oat malt for that.Thanks for the comments, and apologies if I come across as obtuse
Can the toasted oats be mashed on their own without any base grains?? Will there be any conversion, or just flavour and feel aspects? Just curious. I believe that the lme, having already been boiled by the manufacturer, is not capable of converting anything....
I have one more Coopers kit to use up, and do plan on moving to BIAB over the winter.
Can the toasted oats be mashed on their own without any base grains?? Will there be any conversion, or just flavour and feel aspects?
Just curious. I believe that the lme, having already been boiled by the manufacturer, is not capable of converting anything....
have one more Coopers kit to use up, and do plan on moving to BIAB over the winter.
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