Oatmeal question…
Never used it before. In a high gravity beer, how much would be appropriate?
Will oatmeal provide more body, and better mouthfeel characteristics? Does it impact flavor?
I have tried adding oatmeal many times. In honesty, it doesn’t do much of anything for the final beer flavor or body. It mostly just mucks up the mash and makes it very difficult to run off, sometimes anyway, and depending on how much is used. I made a witbier with 50% oatmeal last year, which turned out to be a great beer when finished, but due to complications with the mash, and lack of any real benefit in the final beer, I told myself I won’t be using oats never ever again. The finished beer doesn’t taste oaty or have improved body or anything like that. It’s just a normal witbier. I’d rather have just used wheat malt, way easier. If memory serves, the head retention wasn’t even all that great, if anything, worse than anticipated. Some say this occurs due to oils in the oats, and I am leaning towards believing it.
But don’t just take my word for it, or anyone else’s. If you are interested in trying oats, try using a good high percentage, like 25-40% or something like that, and find out for yourself what you think.
Cheers.
Dave -
Thanks. I think you have made good points. And my experimentation with oats is on indefinite hold.
Sounds like any benefit is out weighed by associated complications.
They are mostly flavorless. I do think they add some body and seems like they add haze to beers like NEIPA. As Dave alluded to, they seem to lighten the flavor of beer rather than provide anything significant. But that might be what you want.
They can add a nice element to darker beers if they are toasted in the oven.
I was reading a book that had a 100 percent oats grainbill, but I’m not sure in what form I’ll have to pick it up tonight and re read it.
My guess would be flaked oats so you don’t have to do a cereal mash.
You may be correct, it looked interesting I would not mind trying a small batch. Maybe with some belgium candy syrup? Idk
Doubt that, it would have to be malted oats. Reg oats have no enzymes.
But unless you have base malt or the oats are malt3d, it wpuldnt work anyway. At the very least, you’d have to add enzymes.
It was this book
Oats purportedly add body to a beer due to its high amount of beta-glucan sugars. I’m with dmtaylor, however. I’m not convinced they work as advertised in terms of adding body. They do add haze in even small amounts.
In my oatmeal stout I use Quaker quick oats for 10% of the grain bill. Never had a stuck mash. In my brewery, using oats is no more complicated than any other grain. But I do have doubts about the benefits. I can see 50% oats in a mash being a problem though.
Again, most likely malted oats. But the guy on the cover is obviously drunk so if he wrote it who knows.
He might just be really tired
Agree with you both. Haven’t found them to add either body or foam.
My most recent batch is a best bitter inspired ale with 20% flaked oats. I don’t detect anything from the oats including visually.
Like Iliff Ave said I think toasting the oats and getting them a bit golden brown can add some complexity to an oatmeal stout.
I brew an oatmeal brown ale with about 15-20% flaked oats in the grist. The last time I brewed it I didn’t use the oats, and I didn’t really notice a difference in flavor or mouthfeel - although it had been a couple of years since I last brewed it with oatmeal so take my recollection FWIW. The main reason I included it originally was for mouthfeel purposes, but after brewing the recipe several times over the years I don’t really think it adds much body, if any.
I occasionally add some vanilla to this recipe, and I will probably try the toasted oat thing next time I do this, since I think the oatmeal cookie flavor would be pretty nice in there.
Cookie’s 'n Beer. I like that.
Beer goes good with pancakes too. Ask me how I know!
How do you know?