Oats- In what type of beer do I use them

In what type of beers does one brew with Oats? How much do I use? And do I use the regular morning quaker oats ? Thanks, Hippo

Reply to
Hippocampus
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The only one I've heard of is oatmeal stouts...

You can find some recipes. Note that oats must be mashed. Therefore you will have to use them with some amount barley malt (I'd guess up to 70/30 barley/oats).

So... look around for some oatmeal stout recipes, but beware that some of them may (incorrectly) not mash the oats. Look for recipes that do some sort of mash (mini-mash or cereal-mash or full-mash) with them.

Reply to
Derric

The Quaker oats are fine. Best results in fact are with the quick version, as they don't need much breaking down.

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Reply to
JS

I've only brewed one batch so far (oatmeal stout), so I'm not an expert. My 'brewmaster/instructor' at a local BOP said that Quaker oatmeal was a different cut and had been 'glutonized' and that Oats for brewing were definitely better for that purpose.

Reply to
Mike

I wonder whether he meant "gelatinized". If so, they are very ready to be mashed. Generally the more processed, the better, as long as no additives. Just use quick oats, whether by Quaker, some other brand, or from the bulk bin at a local store.

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Reply to
JS

I've used oats in my oatmeal stouts and they come in handy if I want to brew a big assed Scotch Ale with heaps of creamy malt notes.

The gelatinised oats are fine - quick oats etc, as long as they don't have additive flavours in them. Otherwise get your own oats, cook them up and chuck them in the mash. You'll find they get less gluggy in the pot if you heat the non-gelatinised oats in the pot along with some cracked malt to keep the lot from turning into cement!

Reply to
Rowan

Go to your local feed store and buy a 50 lb sack of rolled oats for about $7.00. Find a recipe on the internet and try it. If it does not work you will have plenty of oats left over to try a new recipe.

Reply to
Roy Boy

I found some Dutch tekst about Oat beers. Oats were used frequently in the early days of beer brewing an later replaced. Oats contain a lot of greace that is not good for the foam stability of the beer. Besides that the beer will be dryer then with the other grains. You can use Oats malted or unmalted. In Europe Oats are used in wheat beers and stouts and sometimes in white beers (Hoegaarden). Tripel Karmeliet (Belgium) and Hoegaarden White beer are using Oats, barley and wheat.

I hope this will help.

Reply to
Gerico de Vries

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