Flaked grains

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

sok454

Well-Known Member
Joined
Dec 5, 2011
Messages
741
Reaction score
19
Location
chatham
So I am looking at doing a recipe that calls for flaked oats/barley. I read that I need to mash them to utilize them. What does the mash do? Activate protein? In the past I only used it during my steeping... so I assume I wasn't getting any use out of them?

I have never mashed anything so this is new to me.
 

DrunkleJon

Objects in mirror are closer than they appear
Lifetime Supporter
Joined
Jan 18, 2011
Messages
8,187
Reaction score
2,567
Location
Alexandria
mashing is a lot like steeping, though it is steeping it with some base grains which releases enzymes which break down starches into sugars. You can just steep flaked oats/barley like you would specialty grains for mouthfeel/flavor though. You will get no fermentables out without a mash.
 
OP
S

sok454

Well-Known Member
Joined
Dec 5, 2011
Messages
741
Reaction score
19
Location
chatham
Oh ok. So if I mash them with the Marris Otter and 2 row base I would get the fermentables I'm looking for from them?
 

william_shakes_beer

Well-Known Member
Joined
Oct 14, 2010
Messages
2,875
Reaction score
322
Location
Maryland
Old fashioned oats (also called steel cut oats) need to be cooked to prepare the starches to be converted to sugar during the mash. Just read the directions, prepare oatmeal and pop it into the mash after it has cooked. Quick oats have been precooked and can just be tossed into the mash with the barley.
 
OP
S

sok454

Well-Known Member
Joined
Dec 5, 2011
Messages
741
Reaction score
19
Location
chatham
I just got the oats from the LHbS I assume they are ready Togo.
 
Top