Adding oats to extract plus recipe ideas

[powerpunk5000]

I'm trying to use up some left over ingredients. I have 9.9 lbs of wheat LME
1lb flaked oats
And a bunch of cascade hops

I was think of adding the flaked oats but not sure how, I don't care about conversion only want the mouth feel.

Then I was gonna use all 9.9 lbs of the lme add some blueberry extract and some lactose ans make a blueberry creme ale? Im nit sure any ideas. Really don't feel like running out to get more ingridents but I gurss i coule

 

[IslandLizard]

You'll need to mini/partial mash the oats or they won't contribute anything, except for creating a sticky cloudy mess in your wort.

Mash 1 pound of 2-row + 1 pound of flaked oats with 3 quarts of water for 1 hour at 150F in a pot. Place in 150F prewarmed, but turned-off oven, to keep temps better.
Oats from your supermarket are fine. Quaker or cheaper store brand. Either instant, quick, or old fashioned rolled oats, as long as they aren't flavored. Instant and quick oats convert faster than old fashioned, but I'd still give them at least 30-45'.

Do not use whole oats or steel cut oats.

Add extract at bottling/kegging time, do not ferment. You can add your pre-dissolved lactose there too.

 

[powerpunk5000]

You'll need to mini/partial mash the oats or they won't contribute anything, except for creating a sticky cloudy mess in your wort.

Mash 1 pound of 2-row + 1 pound of oats with 3 quarts of water for 1 hour at 150F in a pot. Place in 150F prewarmed, but turned-off oven, to keep temps better.
Oats from your supermarket are fine. Quaker or cheaper store brand. Either instant, quick, or old fashioned rolled oats, as long as they aren't flavored. Instant and quick oats convert faster than old fashioned, but I'd still give them at least 30-45'.

Do not use whole oats or steel cut oats.

Add extract at bottling/kegging time, do not ferment. You can add your pre-dissolved lactose there too.

I thought you only had to add grain if you were trying to extraxt the sugar? I thought they still contributed a creamy mouth feel without grains? Why would you not ferment the extract?

 

[BrewnWKopperKat]

I'm trying to use up some left over ingredients. I have 9.9 lbs of wheat LME
1lb flaked oats
And a bunch of cascade hops

I was think of adding the flaked oats but not sure how, I don't care about conversion only want the mouth feel.

Then I was gonna use all 9.9 lbs of the lme add some blueberry extract and some lactose ans make a blueberry creme ale? Im nit sure any ideas. Really don't feel like running out to get more ingridents but I gurss i coule

It's hard to "visualize" how this recipe might taste. 10 lb LME in a 5.0 to 5.5 gallon batch is in the "imperial" range (6.5% - 7.5%) range, yet with a higher FG (some amount of lactose), and flavored with some amount of blueberry extract. Hop timings / amounts and yeast selection will also have an impact.

Without the full recipe, it's pretty much impossible to have a shared 'vision' of how this beer might taste.

I thought you only had to add grain if you were trying to extraxt the sugar? I thought they still contributed a creamy mouth feel without grains? ...

With extract+steep brewing, the manufactured ingredients (DME, LME, dry yeast, flavored extracts) have likely improved over the years - making it easier to successfully challenge some of the 'conventional wisdom'. However, the all-grain malts seem to follow the underlying science (which doesn't change as much).

IMO, a mini-mash for starchy adjuncts (like oats) remains a good practice.

 

[Miraculix]

I thought you only had to add grain if you were trying to extraxt the sugar? I thought they still contributed a creamy mouth feel without grains? Why would you not ferment the extract?

Oats don't contribute a creamy mouthfeel, that is a myth that somehow keeps sticking to forums.
http://scottjanish.com/case-brewing-oats/

 

[MaxStout]

If you want to increase mouthfeel in an extract beer, add some maltodextrin.

 

[BrewnWKopperKat]

https://www.homebrewtalk.com/forum/...ing-everything-with-flaked-oats-added.660663/

 

[powerpunk5000]

well thats a bummer with the oats but this is the recipe im going to brew

mini mash

1lbs oats
1lbs 2 row
mashed at 150 for 45-60 mins

9.9 lbs wheat LME boiled for 60

5 oz cascade 7.1AA @ 60

3 oz cascade 7.1AA @ 20

2.3 oz cascade 7.1AA @ 5

.75 centennial 12.8 AA @ 5

1lbs lactose @ 5



4 oz brewers best natural flavoring in primary
3 oz all natural vanilla extract in primary

using 1 dry package of safale us 05 to ferment



OG gravity 1.070-1.080

IBU 78

estimate abc with 75% attenuation 7.31%

 

[powerpunk5000]

well thats a bummer with the oats but this is the recipe im going to brew

mini mash

1lbs oats
1lbs 2 row
mashed at 150 for 45-60 mins

9.9 lbs wheat LME boiled for 60

5 oz cascade 7.1AA @ 60

3 oz cascade 7.1AA @ 20

2.3 oz cascade 7.1AA @ 5

.75 centennial 12.8 AA @ 5

1lbs lactose @ 5



4 oz brewers best natural flavoring in primary
3 oz all natural vanilla extract in primary

using 1 dry package of safale us 05 to ferment



OG gravity 1.070-1.080

IBU 78

estimate abc with 75% attenuation 7.31%

Thoughts on this??

 

[IslandLizard]

Thoughts on this??

Don't boil all your LME for 60'. Only boil about half, add the balance at flameout. If you do partial boil with top off, boil even less LME.
Add lactose at FO too.
Boil slowly, like a simmer, rippling the surface, you don't want extra caramelization creating more unfermentables.

I would put the flavor extracts in after fermentation is done. Don't secondary, add to "primary."

Maybe use 2 packs of US-05, especially when you're pushing 1.080.

Are you aiming for a Blueberry Flavored Creamsicle Wheat IPA-ish?
If so, move some hops to the whirlpool and add some for dry hop.

I'd probably bitter with Magnum, Warrior, Nugget or so, using the more flavorful hops later on.

Although Scott Janish claims the oats won't give silkiness, try 2 pounds instead... (mash with 2 pounds of 2-row). There's definitely something oats do add, me thinks.

 

[BrewnWKopperKat]

Thoughts on this??

From a process perspective, you could shorten the boil time to 30 minutes.

From a measurements perspective, what is your estimated FG?

From a recipe perspective, it's still an incomplete recipe. I can make reasonable assumptions about the missing items (water volumes, ...).

But, in general, if you are looking for opinions, it helps to provide a complete recipe.

 

[ericbw]

well thats a bummer with the oats but this is the recipe im going to brew

mini mash

1lbs oats
1lbs 2 row
mashed at 150 for 45-60 mins

9.9 lbs wheat LME boiled for 60

5 oz cascade 7.1AA @ 60

3 oz cascade 7.1AA @ 20

2.3 oz cascade 7.1AA @ 5

.75 centennial 12.8 AA @ 5

1lbs lactose @ 5



4 oz brewers best natural flavoring in primary
3 oz all natural vanilla extract in primary

using 1 dry package of safale us 05 to ferment



OG gravity 1.070-1.080

IBU 78

estimate abc with 75% attenuation 7.31%

It seems like a pretty expensive batch - including about $20 in hops (or maybe you got a deal on a pound).

When I think of blueberry wheat (and I think of it often!), I would do hops at 60 and 30, or maybe 60 and 15. Then the hops won't overpower the blueberry.

I don't think I would spend the time mashing the oats. Using LME makes for a quick and simple brew day.

 

[Bubbles2]

You can notice oats, even in that article posted above, granted you need about 18% of your recipe to do so. Your creamy is going to come from Lactose, and too make it sweeter rest your steep/ partial mash / "whatever term", on the Sweeter side of the Amylase rest.

Alpha-amylase is the second enzyme that is used for starch conversion. The optimal temperature range of alpha-amylase is around 155–162 °F (68–72 °C), although it is still active to a lesser degree at lower temperatures. Alpha-amylase attacks starch molecules at random points along their chains. It is bulky enough that it is not able to attack the starch molecules around branching points. A rest in the high end of the alpha range will result in a less fermentable wort, resulting in a sweeter, more full-bodied beer. In particular, a short (20 minute) rest at 158–162 °F (70–72 °C), in a relatively thick mash (around 1.0 qt./lb. or ~2 L/kg) will produce a very thick, full-bodied beer.

Cite-https://byo.com/article/the-science-of-step-mashing/

P.S Vanilla ? meh, your taste.