talljetsfan
Well-Known Member
has anybody ever use these? do they need to be cooked first? Making an all-grain ipa.
Thanks
Thanks
Steel Cut Oats
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What are you planning on using them for? Head retention?
I use them! They must be cooked before using, but I found that they were better in a cereal mash. See here: http://www.winning-homebrew.com/cereal-mash.html for a quick and easy how-to.
I don't use them in IPAs though- it's more for an oatmeal stout that I would use oats.
I don't use them in IPAs though- it's more for an oatmeal stout that I would use oats.
talljetsfan
Well-Known Member
just adding a little to an all-grain, experimenting, I'm new to this hobby. Thanks for responding!
I've used them like yooper does. They seem to be the best quality I can get. I also like to toast the old fashioned rolled oats. I'm not sure what way is better? A light toast brings out the flavor but so does a cereal mash.
Nohup
Well-Known Member
I use them for a couple recipes.
They can be mashed, but you'll need to use a lot of rice-hulls. (I don't do it this way anymore)
My best luck has been bagging them in a paint strainer and boiling them for the last 15-30 minutes of a boil.
Seems to add a lot of mouthfeel to a recipe, gives a creamy, fullness to wheat beers that just makes them great.
They can be mashed, but you'll need to use a lot of rice-hulls. (I don't do it this way anymore)
My best luck has been bagging them in a paint strainer and boiling them for the last 15-30 minutes of a boil.
Seems to add a lot of mouthfeel to a recipe, gives a creamy, fullness to wheat beers that just makes them great.
DrJerryrigger
Well-Known Member
I would think this would add a lot of haze. I though a protein rest was necessary for oats.
Yes, I agree. I don't usually do a protein rest, but I don't use flaked oats in lighter colored beers. I use Simpson's Golden Naked Oats in the mash (no protein rest) for light colored beers, but boiling oats in the wort sounds like a major starch haze as the oats wouldn't convert that way.
A cereal mash is not much more difficult than cooking them and you could do a protein rest right on the stove top. Or you could just get malted oats.
asterix404
Well-Known Member
+1 to the protein rest. Breaking down complex protein is what this rest is used for, treat the oats like wheat, do a long rest at 122-131 and step infuse to sac rest. You need to gelentinize the starches and then boil to break up the complex protein chains. I think that a decoction mash would be total overkill for this sort of thing but I think that is exactly what a "cereal mash" is. BTW, in no literature to date have I seen the term "cereal mash", not to say that it isn't real and useful but I think that there are other ways to get the same results.
I do not understand keeping the temp at 158 for oats, they have no enzymes to convert, basically you want to make the starches more available, hence the cooking of the oats. The torrified oats, barley, etc... have been split in half, and boiled for a short period of time and dried so their chains don't need to be "cooked" before hand.
I do not understand keeping the temp at 158 for oats, they have no enzymes to convert, basically you want to make the starches more available, hence the cooking of the oats. The torrified oats, barley, etc... have been split in half, and boiled for a short period of time and dried so their chains don't need to be "cooked" before hand.
The American Handy Book of Brewing uses the term many times along with a few other names for cereal mashing. It also talks about pressure cooking raw cereals. It can yield up to 5% more extract.
