Question about Bitter Grain Bill (Oats?)

[permo]

I am trying to recreate a bitter that is similar to Surly Bitter Brewer. For the sake of this post I will omit the hop schedule, and I plan on mashing at 155 with WLP007 as my yeast. Surly claims to have oats in this beer, and I am wondering about what percentage would add the benefits of increased mouthfeel and head retention without adding to much haze to my bitter? Here is my proposed grain bill on 11 gallons.


13.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 77.89 %
1.50 lb Golden Promise (4.0 SRM) Grain 8.99 %
1.13 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.77 %
0.56 lb Special Roast (50.0 SRM) Grain 3.36 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 3.00 %

 

[14thstreet]

No experience with oats in a pale beer but Northern Brewers' Pro Series Surly recipe uses 0.75lb/5 gallons of Golden Naked Oats. I haven't used these either, but I guess I'd treat it as a light crystal malt, 5-15% maybe?

If you want to stick with flaked oats, I think for a rebrew of a stout I made I'd push 2lbs/5 gallons. I did not pick out much contribution from them in mouthfeel or head retention at 10% of grist. Just a data point for ya, nothing in stone, your tastes/experience will be different!

 

[permo]

Thank you for the response. I think I might lightly toast a pound of quick oats and add them to the mash.