Brewing with oats

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I am thinking of putting on a stout for storage until winter and I had read that using oats can give a stout a lovely silky mouthfeel. However, I have come across a couple of different types of oats in various recipes and was wondering if any of you folks knew the difference and whether any of them needed to be treated differently in the boil. Specifically, the difference between flaked oats, quick oats and rolled oats (if there is any). Do I need to use a partial mash with another grain high in enzymes for flaked oats (fro starch conversion), as well as the others? What sort of temperatures and mash times should I be looking at?

I'd appreciate any advice.

Cheers - Steve.

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