Adding oats, when, how, what sort?

[TC2642]

3kgs Pale 2kgs oats. I was tempted to add more but I thought I'd err on the side of caution. Haven't really thought about how much hops to add, I probably won't go for my usual 100gms because I want to taste the oats.

[lord groan]

Holy Carp, that knocks my proposed 5% oats into the proverbial cocked hat. Please keep us posted, I'll be interested to see if the presoak stops the whole mash thickening into a set porridge

[ArmChair]

Really interested in how this will turn out.

Does the oats add any sugar for fermentation?
What abv do you expect?

[6470zzy]

Right, in preparation for tomorrows brew I have just mixed up 2kgs of oats with 4ltrs of water and brought it up to 36-40oC. Letting it sit for half an hour with a sleeping bag around it, hopefully this'll work.

That is rather a large quantity of non malted oats. I trust that you also have lots of rice hulls to add to your mash. When using malted oats the rice hulls are not necessary due to the large portion of husk material that they have.

Cheers

[TC2642]

Right, in preparation for tomorrows brew I have just mixed up 2kgs of oats with 4ltrs of water and brought it up to 36-40oC. Letting it sit for half an hour with a sleeping bag around it, hopefully this'll work.

That is rather a large quantity of non malted oats. I trust that you also have lots of rice hulls to add to your mash. When using malted oats the rice hulls are not necessary due to the large portion of husk material that they have.

Cheers

Nope, just adding pale malt and see what happens. Following a lot from Clive la Pensee's writing. I may go for a 50-55% rest as well or not.

I'll boil for an hour with half the hops I would usually use and see if it works out.

[TC2642]

Really interested in how this will turn out.

Does the oats add any sugar for fermentation?
What abv do you expect?

I would think so but I'm not totally sure, winging this one a bit.

[Eric]

Really interested in how this will turn out.

Does the oats add any sugar for fermentation?
What abv do you expect?

I would think so but I'm not totally sure, winging this one a bit.

Really interested too, having had problems above just 3%. I would have thought that standard breakfast porridge made from 2kg oats with 8 litres of water would next day be a fairly uncontrollable glutinous mass, so very keen to know the result at twice that thickness.

Good luck.

[TC2642]

Right, got another 15mins before I run off, the initial mash was rather clumpy (as I expected). Mashing at around 62oC. It'll be interesting to see what the final OG of this will be like.

[6470zzy]

Did you mash for 60 minutes or did you go longer?

[TC2642]

60mins, the batch sparge is a little on the low side for meat 70oC but hopefully it'll convert more of the oats and it seems to fit in with Pensee's recipe. I also let the oats sit for 2hrs instead of 30mins yesterday at 35-40oC.

[6470zzy]

How did your iodine test come out?

[TC2642]

Don't generally do one so can't say I'm afraid, the real test will be when I come to take the OG.

[6470zzy]

Right, well do keep us posted. This is an interesting brew

[6470zzy]

For those of us interested in brewing with oats this is an informative article :

http://byo.com/stories/item/494-cookie- ... ters-unite

Cheers

[TC2642]

Right, just finished up and I've got an OG of 1039 so there was conversion but I'm unsure how much? Would maybe try the 55oC step next time but overall it worked out ok, no stuck sparges