Oats

[Lethaldog]

What about rolled oats? When I've included oats in recipes (read: oatmeal stouts) I've used rolled oats or Uncle Tobys quick oats from the supermarket. Haven't run them through a mill. Should I have? This may go some way to explaining why I haven't noted a huge impact from the oat addition.

i don't and I notice a fair difference! They turn to mush anyway so what would milling do for you?

 

[timmi9191]

I was of the opinion that if you wished to use rolled/flaked oats in a recipe, they had to be gelatinised before adding to the mash.

I thought rolled oats had already been gelatinised and rolled flat. You couldnt roll an oat flat otherwise I would have thought.

What about rolled oats? When I've included oats in recipes (read: oatmeal stouts) I've used rolled oats or Uncle Tobys quick oats from the supermarket. Haven't run them through a mill. Should I have? This may go some way to explaining why I haven't noted a huge impact from the oat addition.

They dont need to be milled as they are not malted, they have gelatinised. I think...

https://www.love2brew.com/Articles.asp?ID=496

 

[Vini2ton]

I was of the opinion that if you wished to use rolled/flaked oats in a recipe, they had to be gelatinised before adding to the mash.

I believe that they're sufficiently gelatinised by their manufacture. I just chuck them in the mash, never in great numbers though.
I used some triticale flakes recently in a northern brown ale that turned out nice.

 

[Lethaldog]

I was of the opinion that if you wished to use rolled/flaked oats in a recipe, they had to be gelatinised before adding to the mash.

"While mashing malted barley is fairly easy, the starches in oats are harder to get at and need to be gelatinised first.

Fortunately for home brewers, rolled oats and instant oats have already had this done to them. In manufacture they’re heated and broken down into something that can be added directly to the mash tun." This was taken from home brew manual online!

Also if your using more than 5% in a mash then a protein rest is recommended, I've never bothered as I don't exceed 5%[emoji106]

 

[Lindsay Dive]

"While mashing malted barley is fairly easy, the starches in oats are harder to get at and need to be gelatinised first.

Fortunately for home brewers, rolled oats and instant oats have already had this done to them. In manufacture they’re heated and broken down into something that can be added directly to the mash tun." This was taken from home brew manual online!

Also if your using more than 5% in a mash then a protein rest is recommended, I've never bothered as I don't exceed 5%[emoji106]

Thanks fellas, It appears that my opinion was incorrect. I was told that this was something that had to be done by a very wise mentor. :angry: