Jogurt
Active Member
I have several questions regarding flaked grains - be it oats, wheat or others.
I apologize, because I have surely been answered elsewhere, but the information seems scattered and somewhat contradictory.
People here tend to differentiate multiple versions, but where I live, we simply say "flaked oats", "flaked wheat" etc. So I am posting pictures to be sure, that we speak about the same thing.
Wheat
Oats
I ask these questions, because I plan on brewing a beer with 50% flaked grain, so I want to know, what to expect.
1. Is it possible to substitute unmalted grain with its flaked version?
For instance, I want to brew an authentic Witbier. Will there be any difference in result?
2. Mash or steep?
Some people say they need to be mashed, some say they need to be steeped, some say that steep will do, but needs to be an hour long (uh?).
So what is your experience with this? Do you need a base malt with good diastatic power to convert, or not? And if yes, how much?
3. How do they affect lautering?
In one of my oatmeal stouts, I decided to try steeping the oatmeal. However I did not mix it in the grain and then transfer to lautering tun.
Instead I put the dry oat flakes on the bottom and transfered the mash on top of that. It resulted in my worst lautering ever.
Later my friends told me, that I should have used the flakes along the other grains, when mashing in.
So what is your experience with brewing with flakes? What are the best practices? Any useful articles, further reading out there?
Thanks for help.
I apologize, because I have surely been answered elsewhere, but the information seems scattered and somewhat contradictory.
People here tend to differentiate multiple versions, but where I live, we simply say "flaked oats", "flaked wheat" etc. So I am posting pictures to be sure, that we speak about the same thing.
Wheat
Oats
I ask these questions, because I plan on brewing a beer with 50% flaked grain, so I want to know, what to expect.
1. Is it possible to substitute unmalted grain with its flaked version?
For instance, I want to brew an authentic Witbier. Will there be any difference in result?
2. Mash or steep?
Some people say they need to be mashed, some say they need to be steeped, some say that steep will do, but needs to be an hour long (uh?).
So what is your experience with this? Do you need a base malt with good diastatic power to convert, or not? And if yes, how much?
3. How do they affect lautering?
In one of my oatmeal stouts, I decided to try steeping the oatmeal. However I did not mix it in the grain and then transfer to lautering tun.
Instead I put the dry oat flakes on the bottom and transfered the mash on top of that. It resulted in my worst lautering ever.
Later my friends told me, that I should have used the flakes along the other grains, when mashing in.
So what is your experience with brewing with flakes? What are the best practices? Any useful articles, further reading out there?
Thanks for help.