Recipe Help Please - Kind of an Oatmeal Pale

[mantaray]

I am thinking of brewing a slightly different oatmeal pale.
What I am hoping for is something with a big and smooth mouth feel.
Do you think this will achieve that?

7.3lb (67.6%) American 2-row
1lb (9.3%) Flaked Oats
2lb (18.5%) Munich Malt Type 1
0.5lb (4.6%) 60L Crystal Malt

60 min Mash at 154F

60 min Boil with 2.5oz Cascade(6.33AA) at 60/30/0

Ferment with Safale US05

Thank you!

 

[AlexKay]

This looks very tasty, but I don't think you'll get a big change in mouthfeel from ~10% flaked oats. I'd up it to 20% (and add some rice hulls.)

 

[hottpeper13]

My best oat beer used 30% malted oats and no flakes. No rice hulls needed as oat malt has a unique husk that does not disintegrate like barley.

 

[hottpeper13]

I was inspired by Bell's Oatsmobile.

 

[micraftbeer]

+1 on more oats, somewhere in the 2-3 lb range. My only experience is with flaked oats, so not sure how malted oats compare.

@hottpeper13 , what a great beer Oatsmobile was. I was sad it had such a short run.

 

[IslandLizard]

Oat malt is difficult to source. It also needs a very narrow gap on the mill to "crack" them, which most LHBS are totally oblivious about. Otherwise, if they're not cracked, they won't contribute anything.

I think he can use 3 pounds (30%) of flaked oats instead (those are rolled, actually) plus some rice hulls to keep the mash from plugging up. The Old Fashioned Rolled Oats from Quaker Oats, or your supermarket's generic brand work as well as the "flaked" oats from your homebrew store, at half the price.

what a great beer Oatsmobile was. I was sad it had such a short run.

Yeah, that was an awesome Summer beer! Wonder why Bell's stopped production.

 

[AlexKay]

What’s a good mill gap for oats? I usually just leave my mill at about 0.75 mm (0.03”) — BIAB is not too picky if you’re a little fine.

 

[IslandLizard]

What’s a good mill gap for oats? I usually just leave my mill at about 0.75 mm (0.03”) — BIAB is not too picky if you’re a little fine.

For malted oats, I have mine set at around 0.018", tighter than wheat (0.025"), or it simply won't break them open. They look like long skinny needles and the husk is leathery, very tough, and totally inedible. Makes for a good permeable lauter bed, though.

In some counties (e.g., New Zealand) oat hulls seem to be more readily available than rice hulls.

 

[mantaray]

Thanks everybody! I will take your advice and increase the amount of oats to 2-3lbs.
I am excited to brew this!

 

[mantaray]

My updated Oatmeal Pale 5.5 gallon recipe:

OG 1.056
FG 1.020
ABV 4.78%
IBU 40.56
SRM 7.67

Grain
6.0 lb Great Western - Premium 2-Row 54.6%
2.2 lb Flaked Oats 20%
2.0 lb Weyermann - Munich Type I 18.2%
0.5 lb American - Caramel / Crystal 60L 4.6%
4.5 oz German - Acidulated Malt 2.6%

Mash
7.97 gal Infusion 154 °F 60 min

Boil
1.000 oz Yakima Chief Hops - Cascade Pellet 6.3 Boil 60 min
1.000 oz Yakima Chief Hops - Cascade Pellet 6.3 Boil 30 min
0.500 oz Yakima Chief Hops - Cascade Pellet 6.3 Boil 0 min

Yeast
Safale US-05