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Flaked oats can affect efficiency and cause a 3-5% drop. Once you’ve mashed for about 40 minutes, you can then add them to the top of the mash for the last 20-30 minutes. You’ll gain the same body this way but stay in your consistent range for your system.
I’ll find the article I read on it. There was two strains of thought. The first was not a true drop in efficiency, but brewing software incorrectly assuming the ppg of flaked oats to be 35/36 where it should be closer to 32/34. Which I believe is partially true.I've never heard that before, but it may have happened to me in the past. What's the mechanism for this? Anyone else experience it? I've never tried this workaround.
Rolled oats are gelatinized just a flaked oats and are also unmalted. They are the same really just one is thicker than the otherWhat about rolled oats from the feed store?
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