75-100% Oat Beer?

[Coastarine]

Another vote for no fruit addition. Just see what comes of the oats and that yeast.

 

[rph33]

Ok, I'll post again during the brew process and I'll try to take pictures Sorry about the bumpin

 

[chefmike]

Any update on this? Seems like it has been long enough to have some results. I answered another general inquiry on this and am curious now....

 

[michaelm]

I joined after the thread started or I would have recommended doing a beta glucanase rest like keiser sugested at 117-18 degrees for about 15 minutes or so.. it goes a LONG way in preventing stuck sparges on beers heavy in oats and such.... really helps break down the gummyness of the mash..... along with a pound of rice hulls I am confident you could get this to sparge just fine if you go nice and slow


I do a oatmeal stout that has 2# of oats for a 5 gallon batch I take the oats and a pound of 2 row and do a seperate beta glucanase rest for 15 minutes at 117 degrees then add the rest of my strike water and grains and mash at 156 till conversion.... no rice hulls and even with that large amount of oats I dont get stuck sparges......


Hell.... actualy looks like a good idea I might have to make a nice oat beer soon and see what happens

Oh and the golden naked oats I have ALLWAYS wanted to try... they are basicaly kilned oats like a crystal malt..... I have my own method for making something similiar for my oatmeal stout.... and it does add a nice nutty/berry flavor.....



OH YEA..... How did this turn out?!?!?!?!?!?!

 

[BarleyWater]

He hasn't been around since Febrewary, so we'll see if he lets us know the outcome, but I am interested in knowing how this turned out.

 

[chefmike]

I have my own method for making something similiar for my oatmeal stout.... and it does add a nice nutty/berry flavor.....

Ths thread seems like a good place to share that process for the oats. I am interested. I have been doing SMaSH recipe with oven roasted variations on the grain. I ould love to hear your process with the oats.

And do you have the stout recipe posted? If not PM me, or start a thread, I would love to hear it.

 

[michaelm]

Well basicaly what I do with my oats is using a spray bottle I spray them down and get them pretty evenly damp.... for lack of a better term I would say they are pretty wet.... not soupy or any extra water but the grains are pretty well soaked...

I then seal them up in a turkey bag nice and tight (or anything else you can think of that will stay sealed and not let any of the moisture go away)

then I place them in an oven right at around 150 (anything between 140-160) wait till the grain reach a temp of about 150 degrees and then maintain it for 30-40 minutes I then remove them open the bag and spread out in an even layer on a cookie sheet and kiln them in the oven at ~300 degrees turning and stirring so they brown up nice and even..... I usualy shoot for an nice gold color and keep a sample of regular oats to compare too till I get the color I want(actually takes alot longer then I thought it would at first....)

darker you roast it more of a nutty flavor you pull outta the grains it seems.... the difference is that initial 30-40 minutes in the over at 140-160 degrees and wet really "sweetens" the grains up for that sweet berry/nutty flavor.... its subtle but there....

Oh and I dont use any special oats.... just whatever quick rolled non salted oats I can find in bulk at my grocery at the time


I think I have some pics of it on my home computer(At GF's house right now) if I can find them up I will post to my photobucket and post the link so you can see the color I go for....


As for my recipie... oh gees I will share any of my other recipies... this one right now is a secret LOL its really the only recipie I have made I think could win ALOT of awards or even be a flagship brew if I ever get the brewpub I allways dreamed about open but I will give you a hint it has


maris otter for base malt
the raosted oatmeal I just described
Honey malt
chocolate malt
coffee malt
and is bittered with EKG

 

[chefmike]

I would not worry about your recipe too much. Even if you post the exact recipe that you are using to produce your trademark brew now at homebrew scale, I think you will find that scaling that recipe to production levels will still require ALOT of adaptation, especially if you are roasting an ingredient to your own specifications. Such has been my experience in scaling recipes and production.

All that aside, the info you gave me is great. Do you mash on the hot end for body? I can see it being great. The recipe I have been working on uses 2row for the base and I am working on the oats (hence reading this thread)

I thought you were using malted oats though, as we had been discussing that.

Post those picts. and Mail me a beer so I can reverse engineer your goodness!

When does your brew pub open?

 

[michaelm]

Yea I mash at 156 till conversion....

I take a pound of my base malt and all my oats and do a minimash at 117-118 for a beta glucan rest to cut down the gummyness of the mash then add the rest of my strike water and grains and hold it at 156 till its done...... experimenting with mashouts or no mashouts.......

 

[Coastarine]

As for my recipie... oh gees I will share any of my other recipies... this one right now is a secret LOL its really the only recipie I have made I think could win ALOT of awards or even be a flagship brew if I ever get the brewpub I allways dreamed about open but I will give you a hint

In all the time I've spent on HBT, that is a first. Freakin hilarious.

 

[michaelm]

In all the time I've spent on HBT, that is a first. Freakin hilarious.

I am glad I could amuse you ... and with the risk of making enemies... I will take your opinion with more seriousness once you start brewing your own recipies that are more then sleightly modded extract kits or AG brews that someone else came up with..... Or when you have plans in place to start selling what you brew........

Not trying to be offensive but its kinda hard to keep quiet when someone is belittling something your trying to accomplish.... Or maybe I just took it wrong........



THAT being said...

chefmike here are the links to the roasted oats I promised
http://i148.photobucket.com/albums/s8/michael90t/HomeBrewing/DSCF0490.jpg

and

http://i148.photobucket.com/albums/s8/michael90t/HomeBrewing/DSCF0494.jpg

the lighting isnt the best but it give an idea for what I go for..........

 

[Coastarine]

and with the risk of making enemies...

Check in the box.

 

[chefmike]

I am glad I could amuse you ... and with the risk of making enemies... I will take your opinion with more seriousness once you start brewing your own recipies that are more then sleightly modded extract kits or AG brews that someone else came up with..... Or when you have plans in place to start selling what you brew........

Not trying to be offensive but its kinda hard to keep quiet when someone is belittling something your trying to accomplish.... Or maybe I just took it wrong........

Chill man... I tried to tell you... recipe= guideline. Only YOU can make YOUR BREW... Coastarine is just saying HBT is about sharing, NOT stealing... if you were really serious about starting a brewpub or winning awards, POST YOUR RECIPE!!! People with a whole lot more experience than you and I will work WITH YOU.... and there are people on here who have done it... professionally and otherwise. And then maybe you will see someone giving you credit in their sig when you are rich and famous for tweaking a stout recipe.

You will find a whole lot of love here... lots of ribbing too... but it is good natured. And there is a lot of experience here.

Thanks for the info on what you are doing. All the best to you.

 

[Yooper]

I am glad I could amuse you ... and with the risk of making enemies... I will take your opinion with more seriousness once you start brewing your own recipies that are more then sleightly modded extract kits or AG brews that someone else came up with..... Or when you have plans in place to start selling what you brew........

Not trying to be offensive but its kinda hard to keep quiet when someone is belittling something your trying to accomplish.... Or maybe I just took it wrong........



THAT being said...

chefmike here are the links to the roasted oats I promised
http://i148.photobucket.com/albums/s8/michael90t/HomeBrewing/DSCF0490.jpg

and

http://i148.photobucket.com/albums/s8/michael90t/HomeBrewing/DSCF0494.jpg

the lighting isnt the best but it give an idea for what I go for..........

Whoa. Even Jamil Zainasheff shares his recipes. You don't have to, of course, but please don't take offense if we're surprised. We'd not only need your exact ingredients (including yeast, and fermentation temperature) but your exact water profile, and then do it on a commercial scale. No one can make your brew the way you can, even if we wanted to try.

If Vinnie Cilurzo shares his recipes but manages to stay in business, I imagine it could be done. Charlie Papazian has given me a couple of tips, too. Jim Koch has told me what kind of hops he uses. Denny Conn is hanging around here, and gave me some hints on one of his recipes.

Again, you definitely don't need to feel that we expect you to spill your guts! But you don't have to insult other members with the "I will take your opinion with more seriousness once you start brewing your own recipies that are more then sleightly modded extract kits or AG brews that someone else came up with..... Or when you have plans in place to start selling what you brew........" comments.

Some of us can brew, and have done so professionally. I take it personally when those kinds of comments are thrown around. We're all learning, even the guys on here who have literally "written the book" on brewing.

 

[Denny's Evil Concoctions]

Quite the thread. Wish the OP would come back and tell us how it went. Maybe he's still trying to clean the goo ball out of his mash tun.

Yeah, chef mike. Beer recipes are not exactly entirely repeatable. Do you knw that even the mega breweries beers taste different depending what brewery they come from? Inbev (labbatts) brewmaster told me that.

 

[michaelm]

Because if the way the text was quoted I took it as an attack on that either my brew was not good enough to be either a winning beer or a flagship brew for a microbrewery(come on thats like telling someone their baby is ugly ) ... Thats why my post was as hostile (to hostile) as it was... We have both apologized to each other through PM am I am apologizing here as well for taking it too personally and out of context of what he intended and the world is once again bright and wonderfull

AND to make it more clear the ONLY reason I attacked the way he brews is because I thought he was attacking the way I brew.... Facts are it really doesnt matter if you're all grain,extract,partial mash,mead,wine,etc etc or even if you dont brew but just have a passion for great drinks. We are all here to share and experiment and learn and generally to have fun and enjoy and make new friends.....

 

[Bob]

Mike - Glad to see you figured out how to chill.

Everyone else - Some facts.

* 100% oat malt beers used to be fairly common in UK until about the turn of the 20th century.
* Fawcett's oat malt will make a hell of an oat-malt beer. I oughta know; I did one with 75%+ oat malt recently that turned out just fine. (Okay, it was an 'ale' ca. 1286 AD, but who's counting?) It has plenty of diastatic power, no matter what any website says.
* Oat malt does not, say again not require rice hulls, as it is a husked grain. Flaked oats in that proportion, well, yeah. But not oat malt. The corn itself is much less plump than even Pils malt, and will require narrowing of the mill gap to get a good crush. The husk:endosperm ratio is relatively high. Adding rice hulls will only increase the husk matter, increasing the possibility of increasing unwanted 'grainy' flavor effects.

That's about all. Don't fear oat malt. I'm finishing a glass of uncarbonated Tudor Hopp'd Beere with 25% oat malt, and it's goooooooood. (I love bottling day!)

Cheers,

Bob

 

[PseudoChef]

Well said, Bob.

Three Floyd's and Mikkeller came out with an Oat Wine last year or so.

 

[Coastarine]

I feel like I'm missing something...that says wheat wine.

 

[PseudoChef]

Sorry - American label:

 

[maztec]

Mike - Glad to see you figured out how to chill.

Everyone else - Some facts.

* 100% oat malt beers used to be fairly common in UK until about the turn of the 20th century.
* Fawcett's oat malt will make a hell of an oat-malt beer. I oughta know; I did one with 75%+ oat malt recently that turned out just fine. (Okay, it was an 'ale' ca. 1286 AD, but who's counting?) It has plenty of diastatic power, no matter what any website says.
* Oat malt does not, say again not require rice hulls, as it is a husked grain. Flaked oats in that proportion, well, yeah. But not oat malt. The corn itself is much less plump than even Pils malt, and will require narrowing of the mill gap to get a good crush. The husk:endosperm ratio is relatively high. Adding rice hulls will only increase the husk matter, increasing the possibility of increasing unwanted 'grainy' flavor effects.

That's about all. Don't fear oat malt. I'm finishing a glass of uncarbonated Tudor Hopp'd Beere with 25% oat malt, and it's goooooooood. (I love bottling day!)

Cheers,

Bob

Now this has me curious. OR rather, the Tudor Hopp'd Beere uncarbonated does. I assume from your statement that it is supposed to be uncarbonated? The last suggestion for a beer I received was something that wasn't too bitter, used oats, and was uncarbonated. Haven't quite found the right recipe for that and am leaning toward some type of oat beer in general, but this peaked my interest. I'm not seeing a recipe anywhere for this type of thing, what should I be looking for?

Thanks!


-- PS: Holy Ghost Thread Batman!

 

[pintail78]

Just a partial mash with 5# of fawcetts malted oats as only grain, got about 60% from it, we will see how it tastes.

 

[PanzerBanana]

I would be more concerned that you're mashing the oats.

Baby steps grasshoppa, baby steps.

 

[mccann51]

Mike - Glad to see you figured out how to chill.

Everyone else - Some facts.

* 100% oat malt beers used to be fairly common in UK until about the turn of the 20th century.
* Fawcett's oat malt will make a hell of an oat-malt beer. I oughta know; I did one with 75%+ oat malt recently that turned out just fine. (Okay, it was an 'ale' ca. 1286 AD, but who's counting?) It has plenty of diastatic power, no matter what any website says.
* Oat malt does not, say again not require rice hulls, as it is a husked grain. Flaked oats in that proportion, well, yeah. But not oat malt. The corn itself is much less plump than even Pils malt, and will require narrowing of the mill gap to get a good crush. The husk:endosperm ratio is relatively high. Adding rice hulls will only increase the husk matter, increasing the possibility of increasing unwanted 'grainy' flavor effects.

That's about all. Don't fear oat malt. I'm finishing a glass of uncarbonated Tudor Hopp'd Beere with 25% oat malt, and it's goooooooood. (I love bottling day!)

Cheers,

Bob

Been thinking I'd like to brew a 100% oat beer with Fawcett's oat malt as the base and a little golden naked oat malt for some complexity. Further reading had me coming across warnings of oat beers have an undesirable astringency or tartness. Did you notice any glaring off-flavors from the 75%+ oat beer? Thanks.

 

[Rockape66]

Why not try 6 row for diastatic power. Then do a Step/Cereal mash with rice hulls to get a proper lauter/sparge. I would be interested in how this would turn out. I love a good oatmeal, with a handful of berries and crushed almonds/walnuts/pecans.

 

[Bob]

Been thinking I'd like to brew a 100% oat beer with Fawcett's oat malt as the base and a little golden naked oat malt for some complexity. Further reading had me coming across warnings of oat beers have an undesirable astringency or tartness. Did you notice any glaring off-flavors from the 75%+ oat beer? Thanks.

Not glaring, no. It is different than mostly-barley beers? Hell, yes. Oats have a flavor all their own, just like barley and wheat. I find the difference refreshing. So long as you keep that in mind, you'll have an interesting experience.

Why not try 6 row for diastatic power. Then do a Step/Cereal mash with rice hulls to get a proper lauter/sparge.

As has been said above at length, you need neither greater diastatic power nor rice hulls to mash/lauter oat malt, as oat malt has both plenty of diastatic power and husk material. Other than a β-glucan rest to reduce wort viscosity and a tighter mill setting to ensure a good crush, no more complicated mashing regime or ingredients list need be followed.

Cheers,

Bob

 

[mccann51]

Not glaring, no. It is different than mostly-barley beers? Hell, yes. Oats have a flavor all their own, just like barley and wheat. I find the difference refreshing. So long as you keep that in mind, you'll have an interesting experience.


Cheers,

Bob

Cool, thanks for the info.

Next brew: oat beer!

 

[ArcLight]

I know this is an old thread but ...

What was the recipe?
I'm especially interested in the hops used (from circa 1265

 

[Bob]

While I don't really have a recipe, here is an article which may provoke thought.

Bob

 

[dongemus]

I am trying to make an oat wine/beer for the purpose of being gluten free. I am going to brew several 1 gal batches in a few weeks only using Bob's Red Mill GF rolled oats, molasses, and hops. The only thing I am going to change each batch is how I roast the oats: time, wet/dry, temp, etc.

I'll post any results that might be beneficial.