100% Oat Beer

[scubahoundnc]

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'm not sure if it is lack of malthouse experience or lack of demand.

There is camel maltish version oats called golden naked oats.

I also thought about toasting my own malted oats but I didnt

 

[JordanKnudson]

I'm not sure if it is lack of malthouse experience or lack of demand.

There is camel maltish version oats called golden naked oats.

I also thought about toasting my own malted oats but I didnt

Gotta love those nice, earthy camel malts!

 

[scubahoundnc]

Earthy?

 

[joshesmusica]

Earthy?

i think the emphasis was meant to be on "camel."

 

[JordanKnudson]

Earthy?

I'm just teasing you. You accidentally wrote "camel" malt when you meant to write "caramel."

 

[joshesmusica]

I'm just teasing you. You accidentally wrote "camel" malt when you meant to write "caramel."

or did he mean malts from carmel?

http://www.carmel.in.gov/

 

[JordanKnudson]

or did he mean malts from carmel?

http://www.carmel.in.gov/

Could be. Probably getting his malts from @mabrungard. They'd be designed to work predictably with Bru'nwater!

 

[Skyforger]

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.

Yup, I've done a few myself! I'm just saying that making a good SMASH is an easily fallible prospect - and that if it does fail, it would tend to be on the axis of having too little flavor.

With a recipe as novel as all-oat malt beer, that prospect looms large. So one of the first things I'd try is adding specialty grains.

 

[Skyforger]

scubahound

Well yes, lack of demand feeds into lack of experience. But I take your meaning, this might be a perfectly good base grain, there just isn't demand for specialty oat malts out there. Yet.

 

[glutarded-chris]

This thread is so long now it is hard to locate all the details. Can you purchase malted oats or is this experiment home malted?

 

[mb82]

This thread is so long now it is hard to locate all the details. Can you purchase malted oats or is this experiment home malted?

Yes you can. My LHBS carries them. Apparently another guy and I are about the only ones who purchase them but they go through a bag every few months.

 

[scubahoundnc]

This thread is so long now it is hard to locate all the details. Can you purchase malted oats or is this experiment home malted?

I agree. There are a bunch of bored people posting irrelevant information in a Gluten Free Brewing post. Although my beer isnt technically 100% gluten free it does have merit being here.

Yes you can get this anywhere. If your LHBS doesnt have it, I am sure they would be more than happy to order it for you. Country Malt Group, a major grain supplier, carries it. It is made by Thomas Fawcett a well known maltster.

The moral of my story is that you can use 100% Malted oats. In my case I had no problems sparging because i did a step mash per my original post. if you do a single infusion you may have trouble sparging.

There is nothing mystical, crazy or ballzy about a 100% Malted oats beer when doing a step mash. Malted Oats are no big deal.

Go getch u sum and have fun with it!

 

[JordanKnudson]

I agree. There are a bunch of bored people posting irrelevant information in a Gluten Free Brewing post. Although my beer isnt technically 100% gluten free it does have merit being here.

Sorry we were killing time waiting to hear your results. No more goofing off, this is a serious issue!

 

[brwmistr]

Had tried this but didn't post I got slimmed beer way to thick when I tried it. Hope yours is different

 

[scubahoundnc]

Had tried this but didn't post I got slimmed beer way to thick when I tried it. Hope yours is different

How much malted oats did you use, for what size batch and what was your mash schedule?

 

[Paps]

I agree. There are a bunch of bored people posting irrelevant information in a Gluten Free Brewing post. Although my beer isnt technically 100% gluten free it does have merit being here.

Awww....c`mon.......

I was hoping to hear more about these camal malts.
:cross:

 

[Tiber_Brew]

In my case I had no problems sparging because i did a step mash per my original post. if you do a single infusion you may have trouble sparging.

Sorry if I missed the answer to this previously in the thread, but is the above statement implying that malted oats are not fully modified?

 

[JordanKnudson]

Sorry if I missed the answer to this previously in the thread, but is the above statement implying that malted oats are not fully modified?

This might be of interest. According to the article, oat malt is somewhat poorly modified.

http://onlinelibrary.wiley.com/stor...05157E0B6DABBB.f01t01?v=1&t=icqvt9ib&866b3b04

EDIT: Strange, this link is suddenly not working for me, even though when I checked it before posting, it was fine. Well, it can be found by Googling "100% Oat Malt" and clicking the 4th link down. (The link whose URL begins with "onlinelibrary.wiley.com")

 

[scubahoundnc]

The results are in! it is pretty good Nelson and Brett C. do go well together.

It started at 1.059ish and finished at 1.000ish. So its about 8%

I don't know where to begin on a description of this beer. I would describe it as the color and flavor of a buttery Chardonnay, tropical fruit/peppery notes of a Pinot with a mild barn yard funk.

Oh and there was an insane amount of sediment! https://dyp.im/RSdKXsYDI5

 

[Aristotelian]

I am not nearly man enough to try this (and also fine with gluten) but I love the taste of apples in oatmeal. If the 100% oat beer is bland or has off flavors, I could imagine a combination oat-cider making for an interesting gluten free approach. Depending on what the oat beer taste like, you could make it more of an apple beer or an oat cider.

 

[Paps]

apple beer or an oat cider.

That sounds interesting and gross at the same time.

:cross:

 

[brwmistr]

srubahoundnc
Sorry for the late reply but I brewed this before I really knew what was going on. 1 Gallon batch using 1LBS Quaker quick Oats and two cups of white sugar and bread yeast.

Yay now that I know more about brewing it was made too fail and I didn't even know it.

 

[mloster]

I've been out of the game for a long while but I tried an all grain oat beer which turned out decent:
https://www.homebrewtalk.com/showthread.php?t=315400

 

[Mungo]

To kick in on this thread, We've been trying a 100% oat beer experiment using some ideas we ran into from the reenactor community, working some "kitchen" small beer recipes from the 18th century (including ginger beer, which I HIGHLY recommend). We're trying a 1 gal experimental batch using organic rolled oats, lalvin K1-V116 wine yeast, molassas, a tbl of apple cider vinegar, and several sprigs of rosemary in lieu of hops. We simmered the ingredients together for about 10 minutes, then allowed to cool and pitched the yeast, then we sat the must out, covered with a cloth but with no fermentation lock, overnight, then strained the stuff twice and put it into a fermentation bucket. At that point our sg was 1.050. We let it ferment for two days at room temperature (no real choice here, we live on a boat. The cellar is VERY damp), at which point the SG was around 1.022 giving an abv of about 3.68%, not unusual for a historic small beer. At this point we tasted a bit. The flavors were mild, slightly floral, and very pleasant, though the mouth feel was slightly viscous(carbonation might really help with that).

We did a test bottle at that point with a little sugar to spur carbonation and returned the rest to the fermenter (it still seems to be fermenting, but at a very slow rate). Will try the test bottle in a day or so.


I don't know if the rosemary has any enzymatic effect on the mash or not. Anybody?

Will let you guys know.

 

[Mungo]

Did a test today and had a SG of 1.015 which gives us 4.59 ABV. The stuff is still fermenting slowly but steadily. We opened the bottle we had sealed yesterday with a bit of brown sugar and gave it a taste. It was VERY live, as one might expect, and I think the carbonation definitely helps the mouth feel. The taste is really rather pleasant, like a stout that has a very molasses or caramel background. We bottled the remainder from the fermentation bucket, adding no additional sugar as it was still cooking. Will give it another three or four days and then crack open one and see what we've got.

This is still in process, but If I had it to do again I'd add more rosemary and probably use a mix of molasses and raw sugar instead of straight molasses. All in all, it's turning out far better than we'd anticipated. Stay tuned.

 

[Mungo]

And, as an update: Tried one of our test bottles today, which threw a LOT of sediment. Next time we'll leave it in the fermenter longer, rack it off, and then filter before bottling. The taste is still quite pleasant, a bit nutty, with a sharp aftertaste with hints of the rosemary. Carbonation helps with the mouth feel. I don't think this will keep for long ans I suspect the sharp aftertaste is gonna grow over time. All in all, not an unpleasant drink, and it indicates to us that it's do-able without a lot of messing about. Will do an update int two or three days when we crack another of our test bottles.