Minimum % base malt

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jonewer

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Hello all,

Am planning a porter with a high percentage of oats and flaked barley and was wondering what the minimum percentage of base malt you need to ensure a good mash. I'll be using Marris Otter as my base.. plus oats and barley and speciality malts.

Thanks!
 
The theoretical minimum is 50% pale malt :thumb:
I wouldn't go below 60% myself personally ;)
Although theoretically pale malt will convert the starch within itself and an equal quantity of other grains, due to variables in crush, storage,pH in the mash etc etc I would like a little safety in the recipe :grin:
 
If they are rolled or flaked oats, then yes as the starch has been gelatanised you are ok to just add them to the mash as is :thumb:
If they are whole oats then they will need to be cooked to gelatanise the starch and make it available to the malt enzymes ;)
 
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