All oat beer from oatmeal
- Thread starter Crohnnie
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I cereal mashed a kilogram of rolled oats and half a kilo of raw buckwheat for an oatmeal porter a couple days ago, then tossed the cereal mash in with the regular mash. I do BIAB which is quite resistant to stuck sparges, and it still took me about 45 minutes of squeezing and coaxing to get a reasonable portion of the wort out of the grain. I stopped at about 90% of my typical yield because getting that last 10% wasn't worth the effort. If that's what it takes to get a decent yield out of a grist that's 15% oats, I'm worried you'll have an impossible time getting any reasonable amount of wort out of this. I'm intrigued to hear how it goes and hope that you have success with this, but it might be difficult.
Come to China, we've got fermented rice porridge for breakfast and the old manual laborers drown 125mL of 40-60% baijiu with their morning noodles on a daily basis, so nobody's gonna judge you for an Irish coffee before noon.
I'm hoping to convert enough of the starch to have a beer that's at least 2 or 3 percent
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Sounds interesting, but maybe a little bland. Are you trying to make a Gluten free beer? Ed
I'm not sure, but there was another thread in HBT that dealt with the same topic...maybe it has the answers you seek. Ed
I'm not sure, but there was another thread in HBT that dealt with the same topic...maybe it has the answers you seek. Ed
Very relevant and helpful, thank you.
Well, mijiu (Chinese fermented rice porridge) is made with rice and rice leaven (a mix of certain fungus for starch conversion and yeast for fermentation, I believe sake uses similar stuff). There's a really good thread somewhere here on HBT about making rice wine by allowing the rice leaven to work on cooked rice for a month or more. I've never made the porridge type of mijiu but I believe the primary difference is that you cook and eat the porridge after only a few days rather than letting it ferment out to wine. It contains alcohol but the porridge is heated (and probably mixed with water and maybe sugar - it tends to be pretty watery) before eating which evaporates off most if not all of the alcohol, and an egg or two is often whipped in while it's boiling ala egg drop soup. It ends up being a sour-sweet rice porridge of a slightly viscous, but drinkable consistency.
Not sure if that helps with making a soup/porridge out of sake lees, but that's what the Chinese equivalent is like and an educated guess at how you get it from an early-stage rice wine fermentation to a breakfast porridge.
I made rice wine using glutinous rice, and Chinese yeast balls(yeast+koji). The leftover lees are what I'm dealing with. I may use half to make more sake and put the other into a spicy paste similar to Korean pepper paste. I'll post results, especially if disastrous.
The oat beer is fermenting with the addition of brown sugar. I mashed it with a little malted barley just to try to get more conversion.
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I couldn't say what to do with your lees, then. I've always tossed mine since they've been squeezed into a solid, relatively dry ball like a lump of Play-Doh by the time I'm done with the harvest. I read somewhere that the lees are supposed to be excellent material for a facial mask of the skin care variety, but I don't know anything else about using them. I've also never heard anything about using the lees to innoculate more rice wine, but now that you mention it, I wouldn't be surprised if Chinese yeast balls are nothing but dried rice wine lees rolled into balls and allowed to air dry (which I could confirm or deny by googling but I prefer to let the "aha" moment stand on its own and the actual truth of the matter remain a mystery to me).
I'm interested to see how well your oat beer clears up. On one hand, adjuncts like rye and oats can contribute to beers that hold a haze for days. On the other hand, you've seen just how well that rice wine can clear up from its starchy, hazy beginnings. Also, I'm curious to hear your tasting notes when it's done. Beyond cereal mashing, doing a further mash with some barley malt, and adding some brown sugar, what else did you do? Was there a boil? Any hops? Get an OG? What yeast did you pitch?
I didn't use hops or take an og. The yeast is tasty buy forget what it is
Ah, so when you say "for science," you mean "for unrepeatable kicks and giggles." I like that method too. Keep us updated on your prison breakfast hooch!
Ah, so when you say "for science," you mean "for unrepeatable kicks and giggles." I like that method too. Keep us updated on your prison breakfast hooch!
Put it in some spare bottles without priming, going to force carb with a soda stream. There appear to be particles in the beer. I'll upload a picture later, maybe they will settle some. It's gold in color, and at around 1.001 fg
For future reference, there is such a thing as oat malt. No idea what kind of enzyme power it contains, though.
Brownalemikie
Well-Known Member
Subscribed due to curiosity.
I think I'll grab that next time. Going to try it today, will post results
brandonlovesbeer
BrandonLovesBeer
Oatmeal is gummy and full of proteins. This is typically used to give beer it's full body and silky mouthfeel.
