Oats in a lighter beer?

[cheezydemon3]

I mashed .74 lbs of oats in an experimental amber.

2 lbs pale 2 row
3 lbs pale DME
1 lb crystal 60L
.74 flaked oats (grocery store)

.5 oz glacier 7% 45 min
.5 oz flameout

pitched on 1/8 of a WL irish ale yeast cake

I figured it would be cloudy. That is OK with me. The crystal will make it somewhat amber. I wanted more mouthfeel and had the oats.

I mashed at 120 for 10 minutes
145 for 30 minutes
155 for 15 minutes
170 while I sparged

A cloudy amber?

We'll see.

Is cloudiness just par for oats? It smelled wonderful.

 

[Teromous]

I use oats in my wheat beers and it works out well. I also use grocery store oats and use about 10% Wheat beers tend to be naturally cloudy so the opacity is a non-issue for me. I agree about the smell though

 

[cheezydemon3]

It is almost done with primary. I can't wait to bottle this one! But I will be patient.

 

[malkore]

if you can find it online BYO just did a 'cereal mash' article two months back, covering the use of oats in more than just the oatmeal stout the average person is familiar with.

its the next thing on my list, because I tend to have poor head retention/lacing so I want a little oatmeal protein for that, rather than mouthfeel.

 

[cheezydemon3]

I'm a hophead and mine almost always have tons of head and lacing. Hops play a big part in that.

 

[cheezydemon3]

It is a little cloudy but delicious.


Very floral from the late glacier addition.

 

[lalnx]

I always put some oats in my Wit.

 

[Bru]

How do you guys use your oats ?
I normally cook them on the stove (or microwave)and then add to the MLT. Last time I had a horribly stuck sparge. I found they stuck together in large lumps.
bit of a hijack but not totally OT - sorry cheezy.

 

[cheezydemon3]

OK with me Bru, I put instant oats uncooked in the mash, I figure they absorb a little but so what?

Cooked oats that cool at al will clump up big time.

If you must cook them, maybe do it in the sparge water and dough in stirring a bit.

 

[cactusgarrett]

I cobbled a recipe together recently. Something like 15lb 2-row, 0.75lb vicorty, 0.5lb biscuit and 1.5lb toasted instant oats. It's a bigger beer, around 1.075, so it's conditioning in a "secondary" right now, but I'll be damned if it isn't clear - which i wasn't expecting at all!

Like you, i was looking for something silky smooth but deceivingly light in color. And for that extra "WTF" factor, added the vodka soakings of 2oz american oak, medium toast. It's got potential...

 

[cheezydemon3]

I cobbled a recipe together recently. Something like 15lb 2-row, 0.75lb vicorty, 0.5lb biscuit and 1.5lb toasted instant oats. It's a bigger beer, around 1.075, so it's conditioning in a "secondary" right now, but I'll be damned if it isn't clear - which i wasn't expecting at all!

Like you, i was looking for something silky smooth but deceivingly light in color. And for that extra "WTF" factor, added the vodka soakings of 2oz american oak, medium toast. It's got potential...

I love it!!!

All these "what style is this? follow this exact recipe" guys don't know what they are missing.

 

[cheezydemon3]

This beer turned out fantastic, and crystal clear!