Adding Flaked Wheat or Flaked oats

Craven Brewer · Sep 17, 2012

If I added Flaked Wheat or Flaked Oats to an existing recipe to make the head creamier. Would I add it to the total grain bill or reduce the amount of Pale Malt to maintain the same grian bill weight in the original recipe?

31bb3 · Sep 17, 2012

Add it to the grain bill dont reduce the pale

Craven Brewer · Sep 17, 2012

Thanks, that was what I was thinking of doing, just needed to check if I was correct in my thinking. Would hate to reduce the flavour and ABV

Andyhull · Sep 17, 2012

Will you not have to ajust your liquer volume to allow for losses to the extra grain?

graysalchemy · Sep 17, 2012

Wheat malt is better than torrified wheat. If you use flaked oats you will need to do a glucan rest which is basically a mini mash with 20% of the weight of the oats in pale malt mashed for 20 mins at 35-40c then you add the whole lot to the main mash. This is known as a glucan rest and is important.

Craven Brewer · Sep 17, 2012

So how would you use Wheat Malt or Torrified Wheat and would it give the creamy head?

graysalchemy · Sep 17, 2012

As i said wheat malt is better you just add it to your grain bill in the mash. Torrified wheat has a bit of a shreaded wheat taste :sick:

Craven Brewer · Sep 17, 2012

Another answer nearer to my first AG, thanks.

graysalchemy · Sep 17, 2012

:thumb:

Devonhomebrew · Sep 17, 2012

graysalchemy said:
Torrified wheat has a bit of a shreaded wheat taste :sick:

I like the nice wheaty note it gives dunno why maybe coz ive never used wheat malt only in a hefe when i first started aging

Craven Brewer · Sep 18, 2012

Looks like I will have to try both the Wheat Malt and the Torrified Wheat and let the results decide. It's all good fun and at least the results of the experimenting will not go to waste.

dennisdk2000 · Sep 19, 2012

graysalchemy said:
As i said wheat malt is better you just add it to your grain bill in the mash. Torrified wheat has a bit of a shreaded wheat taste :sick:

Cheers! I had put torrified wheat on my shopping list, but I think I'll change that!

How about oat malt versus flaked oats? And how about amounts, for both wheat and oats?

Dennis

zgoda · Sep 19, 2012

dennisdk2000 said:
How about oat malt versus flaked oats? And how about amounts, for both wheat and oats?

Oat malt is made of another oat varieties than ordinary kitchen oat flakes, with lower protein level. This gives clear beer without protein rest during mash. But also malt has higher level of beta glucans, most of it is located in outer grain, which is stripped in the process of making flakes.

Now chose your poison.

graysalchemy · Sep 19, 2012

I have always used oat flakes as they are easy to toast essential in a stout. :thumb:

dennisdk2000 · Sep 19, 2012

zgoda said:
dennisdk2000 said:

How about oat malt versus flaked oats? And how about amounts, for both wheat and oats?

Click to expand...

Oat malt is made of another oat varieties than ordinary kitchen oat flakes, with lower protein level. This gives clear beer without protein rest during mash. But also malt has higher level of beta glucans, most of it is located in outer grain, which is stripped in the process of making flakes.

Now chose your poison.

I got my oats from the brew shop, so would they be the same as the regular oats you get for porridge or would they be the same variety as used for oat malt? As I understand it, beta glucans is where it's at for a creamier beer - is that right?

graysalchemy said:
I have always used oat flakes as they are easy to toast essential in a stout. :thumb:

I would certain like to try toasted oat flakes in a stout - how about a bit of both? Do you use porridge oats for the Effin Oatmeal Stout?

Dennis

graysalchemy · Sep 20, 2012

Yes just porridge oats (not the instant)

Just lay them on a tray and toast in an oven move them around so they all get done and don't burn.

:thumb:

dennisdk2000 · Sep 20, 2012

:thumb:

Adding Flaked Wheat or Flaked oats

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