I am guessing that most would not recommending using oats in a Witbier but I see them as sometimes used at 5-10%. If I was going to use oats, what form should I choose? Plain oat malt, flaked oats, golden naked, etc?
I think flaked would be traditional.
Flaked. The other two have some flavor and they’re just used for mouthfeel.
Thanks! I have flaked in my recipe but just wanted to double check.
It seems that oat malt might add an interesting rustic quality…
I use the oats from the grocery store. I think they’re rolled, whatever that means.
+1
I do the same
Cooked and flattened between rollers.
Minute oats? That’s what I use.
I use the organic steel cut oats from Trader Joes in my Wit beers and my Oatmeal stouts and am very happy with the results. I typically mash higher so as to gelantize the oats better.
I like doing a cereal mash with unmalted Soft White Winter Wheat, in which case I’m able to use steel cut oats. I never leave them out, I think they add a really special velvety mouthfeel to Witbeers.
The gelatinization temperature for oats can vary, so the safe bet is to use pre-gelatinized flaked, rolled, or instant oats.
Flaked/Rolled oats from the LHBS it is!