Steeping / Mashing Oats

[MaxStout]

Bracconiere you are quite the kitchen chemist and a heck of an experimenter!

Yep, he's a cereal guy.

 

[bracconiere]

Bracconiere you are quite the kitchen chemist and a heck of an experimenter!

yeah well, i was looking for this thread to update it....the lentil flour ended up starting to settle out the next day...but it still had 1.002 on the hydro....

@HeyGuero! toasted oats, and the molasses sounds tasty....even if the oats don't add a lot of body! and molasses is only actually about 50% fermentable anyway....


someone else would have to chime in on wether a whole pound of toasted oats in a 2 gallon batch(?) would be over killl....i used 8gs in two pints...and lentils and oats have very similar starch content....8 pints to a gallon....454gs to a pound....

 

[HeyGuero!]

yeah well, i was looking for this thread to update it....the lentil flour ended up starting to settle out the next day...but it still had 1.002 on the hydro....

@HeyGuero! toasted oats, and the molasses sounds tasty....even if the oats don't add a lot of body! and molasses is only actually about 50% fermentable anyway....


someone else would have to chime in on wether a whole pound of toasted oats in a 2 gallon batch(?) would be over killl....i used 8gs in two pints...and lentils and oats have very similar starch content....8 pints to a gallon....454gs to a pound....

We’ll I ended up with two quarts of oat milk or whatever it is. My gut says that’s overkill for a 1 gal batch just from the standpoint of volume as in I don’t want to have any less juice in the recipe… I wonder if I could reduce the oatmilk…. so I think I’ll just stick with 1 quart for now.

I did not know that about molasses! Awesome!

 

[bracconiere]

We’ll I ended up with two quarts of oat milk or whatever it is. My gut says that’s overkill for a 1 gal batch just from the standpoint of volume as in I don’t want to have any less juice in the recipe… I wonder if I could reduce the oatmilk…. so I think I’ll just stick with 1 quart for now.

I did not know that about molasses! Awesome!

how do the toasted oats smell? and liquid taste, i'm curious?

 

[HeyGuero!]

how do the toasted oats smell? and liquid taste, i'm curious?

Toasted oats taste great out of the pan and smelled toasted not burnt. Oat liquid smells slightly toasted and tastes like oatmeal and there’s just a little bitterness but like barely.

 

[HeyGuero!]

Brew is in the jug. Ended up using half a quart of the oat milk, just no room for more. We’ll see what happens in about … five million weeks.

thanks everyone for the help.

 

[Ty520]

Very interested to see the results. Love weird experimentation.

Now I am curious about trying to ferment oat milk...

ya could have just bought that at the store ;-)

 

[HeyGuero!]

Very interested to see the results. Love weird experimentation.

Now I am curious about trying to ferment oat milk...

ya could have just bought that at the store ;-)

Sorry for the delay in my reply.
the hope is the oat “milk” (goopy starch really) won’t ferment and just make a Thickums McThicboi spiced cider. But I am also now curious about straight up fermented oat milk… like, what how would you classify that? And would amylase be needed?

Store bought oat milk!?? Now now, let’s not use common sense here. It gives me gas.

The brew is still fermenting btw. Just bubbling and fizzing away like a friggin’ jacuzzi occupied by a dude who raided a Taco Bell for lunch. All of my brews this winter have taken waaaaay longer that in the summer so I expect that this sucker will ferment for at least another 2 - 3 weeks.

 

[PCABrewing]

Just bubbling and fizzing away like a friggin’ jacuzzi occupied by a dude who raided a Taco Bell for lunch.

Hopefully not nearly as fragrant

 

[HeyGuero!]

Hopefully not nearly as fragrant

Smells like Christmas.

 

[Ty520]

Smells like Christmas.

Sorry for the delay in my reply.
the hope is the oat “milk” (goopy starch really) won’t ferment and just make a Thickums McThicboi spiced cider. But I am also now curious about straight up fermented oat milk… like, what how would you classify that? And would amylase be needed?

Store bought oat milk!?? Now now, let’s not use common sense here. It gives me gas.

The brew is still fermenting btw. Just bubbling and fizzing away like a friggin’ jacuzzi occupied by a dude who raided a Taco Bell for lunch. All of my brews this winter have taken waaaaay longer that in the summer so I expect that this sucker will ferment for at least another 2 - 3 weeks.

Unfortunately, I think you're going to find that it will ferment, and the solids will eventually settle out - probably won't have as thick a mouthfeel as you're wanting, but I think should give some noticeable body.

Slavic countries have a fermented probiotic drink called Kvass, which is oats fermented in water, with some sugar and sometimes dried fruits and spices. But it is typically very low ABV

Kvassyder?

welp...."Strong Kvass" has been added to my "to do" list, in any case, because it is sounding (potentially) delicious

 

[HeyGuero!]

Update:

Life happened. Lots of things flipping upside down and lots of things put on hold.
The brew sat in my fridge for months while we got life back on track. It was underwhelming but drinkable and it was a fun experiment.

Thanks everyone for the help on this!

Next in the que is finding a mead and a graf recipe I really like.

 

[JordanfromOK]

Update:

Life happened. Lots of things flipping upside down and lots of things put on hold.
The brew sat in my fridge for months while we got life back on track. It was underwhelming but drinkable and it was a fun experiment.

Thanks everyone for the help on this!

Next in the que is finding a mead and a graf recipe I really like.

How was the head retention, if carbed at all? Was thinking about how to incorporate some oats (probably steeped) into an extract pumpkin beer brew in the future. Like you, not worrying about converting starches.