So I used flaked oats in an all-grain recipe recently, and learned after that they need to be prepared a certain way before adding them to the mash. So in my ignorance, I simply mixed them in with the grains and proceeded as normal. What will this do/not do for the finished product? Did I just waste a pound of oats, or will it do something?
Flaked oats are pregelatinized and can be added directly to the mash.
I don’t know what kind of special prep they’d need. Since they were flaked, they were pre gelatinized and can go right in the mash. If they weren’t flaked you would have had to pre cook them, but you’re fine.
Yeah I actually just read that in my copy of the complete joy of home brewing. I posted on here because I couldn’t find the answer. But just out of curiosity, what would have happened (or not happened) if they weren’t flaked? Would it have been a total loss?
not a total loss at all, your efficiency would have been significantly reduced, assuming the mash temp was below geltenization temp of oats. but I don’t know what that temp would be. because the starch would not ahve become available to the enzymes.
no idea if this is accurate but I found this with some searching.
So assuming that chart is correct (146F), my mash temp of about 152 would have gelatinized the oats anyway, right? I’m assuming it still would have meant lower efficiency, but still would have worked?
or a longer rest. If that chart is accurate.
I wound up doing a 90 minute mash anyway, so I’m guessing it would have been fine. Thank you all for your help!