Toasted Oats

[Tony]

Hi all.

I have seen some references to toasting oaats on here ocasionally.

I was wondering what beer styles you use them in and whats the best way to make them (time and temps in the oven)

I imaging they would have a nice toasty nutty flavour.

what sort of %age of grist do you use as well.

thinking of brewing a special bitter tomorrow and might toast up some quick oats tonight for it.

cheers

 

[warrenlw63]

G'day Tony

I've used them a couple of times. I just give them the same treatment as home toasted malt. Stick them in the oven on some foil or baking paper at around 180 degrees until they look visually brownish and smell nice. Nothing more scientific than that.

Best bet is to set some untoasted oats aside as a comparison. I just put them beside the toasted ones as a visual indicator.

You can pick them up in the flavour as a nutty overtone. I'd say they'd probably also aid in head retention.

Here's a recipe I used recently.

Hope this helps.

Warren -

HUH Bitter (Hacked Up Hackney)

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

08-A English Pale Ale, Standard/Ordinary Bitter

Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 9 Max Clr: 36 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 7.39
Anticipated OG: 1.038 Plato: 9.40
Anticipated EBC: 22.1
Anticipated IBU: 29.2
Brewhouse Efficiency: 82 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
1.4 0.10 kg. Baird's Pale Chocolate UK 1.033 500
40.6 3.00 kg. Barrett Burston Ale Malt Australia 1.038 4
47.4 3.50 kg. Baird's Maris Otter Pale Ale UK 1.037 7
2.6 0.19 kg. Flaked Oats America 1.033 5
2.7 0.20 kg. Baird's Dark Crystal UK 1.034 260
1.4 0.10 kg. Baird's Crystal UK 1.034 145
2.7 0.20 kg. Weyermann Caramunich III Germany 1.037 187
1.4 0.10 kg. Weyermann Melanoidin Germany 1.037 93

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Wye Target Pellet 9.00 17.8 60 min.
10.00 g. First Gold Pellet 7.70 1.0 10 min.
20.00 g. First Gold Pellet 7.70 2.7 15 min.
30.00 g. First Gold Pellet 7.70 7.7 30 min.
30.00 g. First Gold Pellet 7.70 0.0 0 min.
30.00 g. Northdown Plug 5.80 0.0 Dry Hop
30.00 g. Northdown Plug 5.80 0.0 0 min.
7.09 g. Saaz Plug 2.20 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

WYeast 1469 West Yorkshire

 

[Tony]

thanks mate, thats what i was after.

ovens heating up to 180 and 200g of quick oats on the tray.

Here is what im making...... nice and simple

cheers


Tonys London Bitter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.00
Anticipated OG: 1.046 Plato: 11.54
Anticipated EBC: 17.2
Anticipated IBU: 37.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
90.0 9.00 kg. IMC Ale Malt Australia 1.038 4
8.0 0.80 kg. TF Crystal UK 1.034 145
2.0 0.20 kg. Flaked Oats America 1.033 80

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Wye Target Pellet 11.10 29.6 60 min.
20.00 g. Wye Challenger Pellet 6.60 3.5 15 min.
20.00 g. Wye Northdown Pellet 7.20 3.8 15 min.
40.00 g. Goldings - E.K. Pellet 6.00 0.0 0 min.
10.00 g. Wye Challenger Pellet 6.60 0.0 0 min.
10.00 g. Wye Northdown Pellet 7.20 0.0 0 min.


Yeast
-----

WYeast 1318 London Ale III

 

[Stuster]

Strangely I used some in an APA. I had been planning to use some in a brown ale I'd done a little before the APA, but hadn't got round to it and just used some plain oats. The idea was in my head though, so I just decided to chuck them in the next beer I made. Of course, with the hops there, it doesn't really add that much, but nutty is probably it. It was only 4% of the grain bill, so next time I'll use a bit more, probably in an oatmeal stout.

I just chucked them in the oven, and cooked them till they looked light brown. I'm not that much use to you as I have no real idea how hot the oven was, or how long I cooked them. At a guess, I'd say 150C for 30-40 minutes. I stirred them a couple of times to get some even browning. I did that a week before using them, so they could 'gas-off' before use, though I'm not convinced there's any real need to do that.

 

[RobB]

I haven't used oats yet, but I understand that they give a 'silky' body to the beer. Would toasting diminish this in any way?

 

[warrenlw63]

I just chucked them in the oven, and cooked them till they looked light brown. I'm not that much use to you as I have no real idea how hot the oven was, or how long I cooked them. At a guess, I'd say 150C for 30-40 minutes. I stirred them a couple of times to get some even browning. I did that a week before using them, so they could 'gas-off' before use, though I'm not convinced there's any real need to do that.

I toasted mine and tossed them in the next day. As stated earlier best bet is to have some untoasted oats to use as a comparison point to view the degree of colour change. I also just progressively tasted them until they seemed crucified enough.

Tony... recipe looks the biz.

Warren -

 

[Tony]

I believe you have to use a lot of them to get the silky mouth feel. This is the forst time i have used them though so i cant vouch for that.
chewed some before toasting and they tasted like plain flour and were very floury in the mouth
After toasting at 180 for 40 min in a fan forced Oven they are brown, nutty smelling and taste a bit like cooked popcorn.
they arnt as flowery either but at 2% of grist im not worried about a stuck sparge.

I am planning a big oatmeal stout for winter and will definatly be toasting some up for that too. Should add an interesting subtle dimention to the bitter anyway.

I will keep you all informed.

I will have to try this to make my own anber and brown malt as well

cheers

 

[PostModern]

Were they quick oats, Tony? I think you need to use quick oats as they've been gelatinised at the granary. Rolled oats' starches aren't accessible to the enzymes as mash temps aren't hot enough to gelatinise them...

Or something like that.

 

[Dave86]

You can pick them up in the flavour as a nutty overtone. I'd say they'd probably also aid in head retention.

I'm just about to rack a my best bitter which had about 5% toasted oats so can't comment on the flavour but I thought oats were supposed to have a negative effect on the head as they are a 'fatty' grain. Someone else might know a bit more about it than me though

Beers

 

[Tony]

yeah quick oats.

I use the real ones ofr breakfast

cheers