How to incorporate oats into DME IPA?

[KVANTAN]

I am looking for some additional mouthfeel, head retention and some haziness to add to a highly hopped DME American style IPA. My malts are extral light with some pilsner. I am thinking of adding some wheat DME too.

What would be the process to use oats? BIAB? Is it done just like a partial mash?

 

[Tiber_Brew]

Oats need to be mashed. You could mash them with some pale malt, or add your own enzymes. BIAB would be an easy way to collect the resultant wort.

 

[Calder]

1 lb base malt (2-row is fine/perfect) and 1 lb oats will do fine. BIAB/mini-mash in 3 quarts of water at about 150F. Sparge/rinse grains in 170 F water.

Use Oats from your Homebrew store, or any rolled oats from the Supermarket (Not steel cut). The rolling process gelatanizes the starches allowing them to be converted. Some say they need to be instant oats from the supermarket, but any rolled oats will do. Oats do not need to be milled, but the grain will.

 

[RM-MN]

Oats do not need to be mashed in this case. The OP wants to add mouthfeel and haziness to the IPA and the starches in the oats will add haze.
Put the oats into a pan of water and cook them. You want a watery oatmeal that you can add to the fermenter. That will give you the mouthfeel and haziness. It may not add heading as the oats have a bit of oil that works against that but your malt extract is likely to include carapils for the heading.

 

[estricklin]

Oats do not need to be mashed in this case. The OP wants to add mouthfeel and haziness to the IPA and the starches in the oats will add haze.
Put the oats into a pan of water and cook them. You want a watery oatmeal that you can add to the fermenter. That will give you the mouthfeel and haziness. It may not add heading as the oats have a bit of oil that works against that but your malt extract is likely to include carapils for the heading.

I agree. Malted Oats are another option though, just dunk them in the pot using a cheap mesh bag or something, 155F for 30-60 min.

 

[unionrdr]

I used 12ozs of flaked oats in my kottbusser's mash. Still came out a lil hazy in the end...but just a tiny bit. I'll be using malted oats in the mumme', so idk how much haze, if any, would come from those?

 

[NCSU_Brewer]

You do not have to mash the oats. You can steep them in 2 quarts of water at 155°F for 30 minutes. Carefully squeeze the bag (pot lids are great for this) and add the resulting liquid to your strike water.

I use this method with my all-extract Blue Moon clone with great success. I use 1lb of flaked oats from my LHBS for a 5-gallon batch.

 

[Tiber_Brew]

I assumed OP wanted protein haze, not starch haze.

 

[KVANTAN]

I assumed OP wanted protein haze, not starch haze.

Well....haze is probably the easiest character to get, but it is mouthfeel as my primary goal.

 

[Tiber_Brew]

Well....haze is probably the easiest character to get, but it is mouthfeel as my primary goal.

I'd mash the oats if it were me.

 

[unionrdr]

Yeah, I preferred mashing them myself. Less haze that way.