100% Oat Beer

[scubahoundnc]

how about a OMMO combo for the grain bill next time? or would it be MOOM?

MOOM it is! I have flaked oats (oatmeal) in it already.

 

[joshesmusica]

i guess i was wrong. it should be momo (malted oats, maris otter). or would the oats have to be labeled as "oats - malted?"

or for this one if you call it malted oats instead of oat malt, then this one could be named Golden Naked MOFO.

 

[scubahoundnc]

i guess i was wrong. it should be momo (malted oats, maris otter). or would the oats have to be labeled as "oats - malted?"

or for this one if you call it malted oats instead of oat malt, then this one could be named Golden Naked MOFO.

LOL i thought you meant MaltedOatsOatMeal or OatMealMaltedOats

 

[scubahoundnc]

I found the Lot Analysis for this batch of Oat malt:

Lot Name
Moisture %_______3.2
Extract FGAs
Extract FG Dry____61.3
Extract CGAs
Extract CG Dry
F/C Diff.
Color ° Lovibond___2.0
Diastatic Power
Alpha Amylase
Total Protein______11.25
S/T
Viscosity
Beta Glucan
Assortment 7/64
Assortment 6/64
Assortment Thru
TFOATMALT


It just had those 4 values. I know nothing about grain analysis. Can some get out there decoder ring for me?

 

[Paps]

Or how about Maris Otter,Oats for "MOO"?
Distillers use the stuff for corn mashes which don't have any of their own.Sure you have to mash differently than you might be used to. (holding several steps) BUt if the stuff works for things devoid of their own conversion power then i'm sure you could put it to use inn a similar situation if you fealt the need to use it.(looks like you don't but there's the info for ya).
MOO!

 

[Paps]

Or how about Maris Otter,Oats for "MOO"?
Distillers use the stuff for corn mashes which don't have any of their own.Sure you have to mash differently than you might be used to. (holding several steps) BUt if the stuff works for things devoid of their own conversion power then i'm sure you could put it to use inn a similar situation if you fealt the need to use it.(looks like you don't but there's the info for ya).
MOO!

 

[scubahoundnc]

Update:

I opened the lid and I have to say not in a million years would that I would associate green olives with beer but the aroma kind of made me gag a little. LOL

Thank god it didn't taste like green olives!

Which brings up another thought. Gosetini!!!

 

[bonsai4tim]

Malted oats were frequently used to make beer (Ale actually) in the middle ages to decrease cost. Malted barley was more expensive. Often shows up in recipes as "dredge" which was malted oats mixed with malted wheat.

 

[joshesmusica]

can't wait to hear the results. thinking of having a substantial portion of oat malt to my white stout. as apparently the guys from brewdogs suggest having heaps of oats.

 

[IanJ]

Subscribed out of curiosity, please keep us posted :cross:

 

[scubahoundnc]

I checked the gravity on Sunday ~ 1.010. :\ green olives are still there but the smell is far less intense.

Im going to leave it for another week on the primary and see what happens.

The taste is definitely delicate. I might soak some plain oak chips in some Chardonnay and add that to a gallon and see what happens.

 

[RmikeVT]

What was the drive behind using brett as opposed to something clean fermenting.

 

[scubahoundnc]

I can always get a clean yeast. Brett C. was a Wyeast seasonal.

 

[AK7007]

What was the drive behind using brett as opposed to something clean fermenting.

Brett C is clean fermenting in primary, or at least with a normal grist. Who knows what's happening with those oats. (Green olives apparently)

 

[TastyAdventure]

What was the drive behind using brett as opposed to something clean fermenting.

I agree. With an already experimental bAtch, why add Brett to the mix? Throws off the entire "100% oats" thing

 

[CarbonTom]

Given the foul and wretched smells I have gotten from my sour beers that turned out fantastic, I think there is still hope for this! Subbed!

 

[scubahoundnc]

To all the haters who are so ridged that they cant just have fun making beer, move along and read this scholarly article about 100% Oat Malt beer:http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2011.tb00487.x/pdf

For all of you who like to say why the F-not, thank you for following.

 

[TastyAdventure]

Geez bro... Excuse us

 

[RmikeVT]

To all the haters who are so ridged that they cant just have fun making beer, move along and read this scholarly article about 100% Oat Malt beer:http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2011.tb00487.x/pdf

For all of you who like to say why the F-not, thank you for following.

For Anyone who doesn't like to read through Scholarly PDF's provided is the conclusion:


CONCLUSIONS
Oats are a cereal with unrealized brewing potential.
Malting of oats produced not only a malt that is considered
to be of higher nutritional value11,15, but also suitable
for brewing a 100% oat malt beer or various speciality
beers. It could also be used as lautering aid due to its high
husk content8
. The mashing regime, which was designed
using mathematical modelling in a laboratory mash bath,
was successfully transferred to a pilot scale plant. The
processing of oat malt in the brewhouse did not generate
major problems; on the contrary, it was found that the oat
mashes lautered faster than the mashes produced from
barley malt. The improved lautering performance of oat
malt was due to its higher husk content. The increased
husk content, together with higher amounts of proteins
and lipids, led to a lower fermentable extract content in
oat wort when compared to the control barley wort. The
lower fermentable extract content consequently led to a
lower alcohol content in the oat beer. The protein profile
of oat wort, as measured by using Lab-on-a-Chip analysis,
revealed that there was no significant difference in the
protein profile between oat and barley wort, which had
also been reported by Klose et al.17. The fermentation of
both the oat and barley wort followed the same trend, the
only major difference was seen in the higher pH and
lower alcohol content of the oat beer. A wide range of
beer quality criteria were analysed. Major emphasis was
placed on the flavour and sensory evaluation of the oat
beer and the control beer. The flavour analysis of oat beer
revealed some special characteristics such as a strong
berry flavour and a better reaction towards staling, probably
due to the presence of more antioxidants. Oat consumption
is considered to be safe for most people who
suffer from celiac disease and could improve the diet of
these patients. Therefore, oats could play an important
role in the production of a non-gluten containing beer for
these patients. In addition, a beer of a different character
is likely to be brewed from oat malt and might in time
appeal to new consumers. This study has shown that it is
possible to brew a 100% oat malt beer without problems
and that the beer produced is comparable to barley malt
based beers.

 

[RmikeVT]

I think I've been inspired to brew an all oat beer, maybe a 3g batch....one day.

 

[Paps]

%100 oat beer,,,,,, with the ABV kicked up by adding some belgian candy sugar to make up for the lower ABV..........sounds plausable to me.

 

[joshesmusica]

so would flaked oats also have a higher protein and lipid content?

 

[scubahoundnc]

so would flaked oats also have a higher protein and lipid content?

By weight this would make sense. The flaked is sans-husk thus it should be more concentrated in soluble matter.

 

[scubahoundnc]

%100 oat beer,,,,,, with the ABV kicked up by adding some belgian candy sugar to make up for the lower ABV..........sounds plausable to me.

I would say this beer will push 7%

 

[joshesmusica]

By weight this would make sense. The flaked is sans-husk thus it should be more concentrated in soluble matter.

so then i'm not understanding something:

don't they say to use some flaked oats for a creamier, longer lasting head?

and then at the same time they say not to use any adjuncts with high proteins or lipids because that will destroy head retention?

 

[BrewinBromanite]

don't they say to use some flaked oats for a creamier, longer lasting head?



and then at the same time they say not to use any adjuncts with high proteins or lipids because that will destroy head retention?

On topic: I don't have enough experience with using oats, but was thinking the same thing. I'm sure someone will chime in with a proper explanation. I'm thinking I've read more that it adds a creamy mouthfeel, which may not necessarily translate to increased head retention (ie...an oatmeal stout).

Off topic: Your post elicited memories from my childhood of Gary Larson's the Far Side comics.

View attachment ImageUploadedByHome Brew1437138090.855210.jpg

 

[scubahoundnc]

Gravity is still the same. I'll transfer it tonight.

On a side note. I'm drinking a Prarie Brett C. It's a Farmhouse/saison with cascade and citra and a touch of salt. Bottled with Brett C. The "green olive" flavor I described is ever so slightly present in this beer. So I'm not crazy! LoL

 

[Barley_Bob]

I'm really interested to hear how this concludes. It's a pretty ballsy project. I use oats fairly frequently and like the results, but this is a whole 'nuther level.

Also, when I clicked in to this I guessed it would take 5 posts for @IslandLizard to turn up. That guy is on threads about oats like a Quaker on... well...
(He made it in 7)

 

[Skyforger]

Nice! Thanks for the link and the (ongoing) experiment scubahound! I've wanted to make an all-oat malt beer since my issues with barley beer became clear, but the cross-contamination inevitable from a malthouse that also makes barley malt always held me back.

I wonder how much the reported lack of flavor is simply due to a lack of malthouse experience with the grain, and the fact that we're basically using a base malt by itself. You need to be a pretty good recipe formulator to get good flavor from a barley beer that only uses 2-row.

I wonder how much we could get back just by using Eckart specialty rice malts. I'm in the middle of my first experiments now with the stuff, but I've heard good things about their ability to replace crystal and roasted barley malts.

 

[Paps]

I wonder how much the reported lack of flavor is simply due to a lack of malthouse experience with the grain, and the fact that we're basically using a base malt by itself. You need to be a pretty good recipe formulator to get good flavor from a barley beer that only uses 2-row..

Ahem!.......
There are more than a few S.M.A.S.H. fans out there.
(Single Malt And Single Hop)
Plus a few classic styles can be done that way (with a single base malt used)
Marris Otter & Fuggles or EKG------British Bitter
Pilsner Malt and Saaz--------------Bohemian Pilzner
Meunic Malt and Hallertau---------Marzen/Octoberfest

Getting good beer from a single base malt is possible.