Not sure which kind of oats to use for an oatmeal stout - would Quick oats or Instant Oats be appropriate?
Porridge :)
Cheers Dempsey - Just any old porridge yeah? And added to the mash with the rest of the grist?
I've used jumbo oats last few times. Previously used regular porridge. Haven't noticed a difference and I suspect the jumbos are a little better at avoiding stuck mash.
I've never got any decent results using porridge oats. I used Golden Naked Oats once that I got from the homebrew company with great effect. Haven't seen them since though, I should send them a request for them. Anyone else done step mashes or steeps with porridge oats that worked well? I've tried a few with no luck. I'm not sure what difference there is between porridge oats and oatmeal, I think oatmeal is what the yanks use.
Dungarvan use Flahavan's and it seems to work grand for them.
The question would be how they use them. Do they start them at a lower temp and add them to the mash?
Quote from: Metattron on July 21, 2013, 11:11:31 PM
The question would be how they use them. Do they start them at a lower temp and add them to the mash?
Only one way to find out. Will send them an email.
Would be good to know. I'd say the golden naked oats are pre modified. I have a few kilos of porridge oats in stock, that's a lot of breakfast otherwise. ;)
I used regular porridge oats in a stout before - just added them to the grain bill - normal mash - no stepping, Cant remember ratio though (1/2 or 1 kg )- ino stuck mash - the beer was nice - not as silky as I would have liked and the head retention wasn't great
Still nice though - I think I recall reading somewhere - to make porridge as normal and add that ??
... but I could be imagineing that !!!
My understanding is that as long as they are rolled oats (which are inherently gelatinised by the process) you're good to go.
I just made a low gravity oatmeal stout and had great results. I had a scare along the way with the colour but all was well in the end http://nationalhomebrewclub.com/forum/index.php/topic,2965.msg36779.html#msg36779
Quote from: irish_goat on July 21, 2013, 11:21:13 PM
Quote from: Metattron on July 21, 2013, 11:11:31 PM
The question would be how they use them. Do they start them at a lower temp and add them to the mash?
Only one way to find out. Will send them an email.
Got a response from head brewer Cormac.
Quote
Hi Thomas,
I use rolled oats in the Coffee & Oatmeal stout - just into the mash with the rest of the grist. If you don't go mad on the % and mix well through the mash you should avoid any stuck mash.
Cormac.
Well all that answered my questions - Cheers guys
Quote from: imark on July 22, 2013, 12:15:01 PM
My understanding is that as long as they are rolled oats (which are inherently gelatinised by the process) you're good to go.
The gelatinisation temperature of oats is the same as malted barley anyway. So they don't need to be cooked or treated separately.