porridge oats

Discussion in 'General Beer Brewing Discussion' started by Bigd2657, Nov 19, 2018.

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  1. Nov 19, 2018 #1

    Bigd2657

    Bigd2657

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    Hi all,

    can anyone explain how I would use porridge oats in a BIAB recipe as I have been told that they will help in creating a nicer looking head of beer after the beer has fermented.

    Also for a 25 litre batch how much porridge oats should I put in, and when abouts do I put them in with my grains or wait till near the end of the mash to put them in please..



    many thanks
     
  2. Nov 19, 2018 #2

    GerritT

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  3. Nov 19, 2018 #3

    Bigd2657

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    Hi gerry t
    Would using oats make a creamy beer as well.
    If not what else could I use to make it creamy and a good lasting head.

    Thanks
     
  4. Nov 19, 2018 #4

    Bigd2657

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    Also how wod I get a stuck mash, as I want to try and not get one.
     
  5. Nov 19, 2018 #5

    Bigcol49

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    Hi @Bigd2657
    I layer my porridge oats at the bottom of the mash tun, on the false bottom, along with the flaked barley.
    Flaked barley contributes to head retention, as does dextrin malt.
     
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  6. Nov 19, 2018 #6

    Rockuronium72

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    If you're doing BIAB and just lifting the bag out, I wouldn't worry about a stuck mash, issues tend to arise when recirculating the wort. As @GerritT says, keep them at 5% or below.
     
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  7. Nov 19, 2018 #7

    GerritT

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    The expression is "stuck sparge", I was mixing things up, my bad. It's when you have the grains in a sieve and slowly rinse ("sparge") the leftover sugars out of them. (small brewers use sieves, bigger brewers use false bottoms and other parafernalia, but it's all sieves, trust me). To rinse properly the water needs to be able to flow THROUGH the grains. If it's a sticky mess, because the milling crushed the grains too fine, or there is a sticky substance in the mash (like oats), it will become a lump and "sparge" water will pass around it, not through it. Efficiency will go through the floor, the brew will be weak, you will sleep badly for a few nights. Can it be solved? Hm, cutting it with a knife to let water through might help. Swearing might help. Shrugging and adding DME for compensation might help.

    But it's better to avoid it, closely following recipes is a lot of prevention.
     
  8. Nov 19, 2018 #8

    braziliain

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    I really like what 5% porridge oats does to my pale single hop ales. I wouldn't say creamy, but I believe it improves body and head.
     
  9. Nov 19, 2018 #9

    MyQul

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    As Rockuranium say you dont need to worry about stuck sparges with BIAB, just chuck em in with the rest of the grains. I'm using them tomorrow in a oatmeal stout/mild and will be using 5% as per the recommendation
     
  10. Nov 19, 2018 #10

    Clint

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    I use around 200g in a brew,I stir the mash a few times all seems to be ok with that ...
     
  11. Nov 19, 2018 #11

    Bigd2657

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    How do I get a creamy ale, what can I use.
     
  12. Nov 20, 2018 #12

    Pjam

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    I'm glad this came up.
    I did several brews with Oats and I should do some again. Some of my best early brews had oats, I got great results roasting them too! Think I did a step mash with them ...... must check my notes aunsure....

    Sorry Big D, I'm not really answering you question, but I hope someone step in.
     
  13. Nov 21, 2018 #13

    Bigcol49

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    Hi!
    I think alot of members are puzzled by your request for a "creamy" beer.
    Do you have any commercial examples that you enjoy, so that we can advise?
     
  14. Nov 21, 2018 #14

    divrack

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    005.jpg
     
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  15. Nov 21, 2018 #15

    Bigcol49

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    Hi @divrack
    What a waste of perfectly good . . . . cream :D
     
  16. Nov 21, 2018 #16

    Pjam

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    I guess mouthfeel might suggest thick and creamy ......... like Guinness used to be. Or maybe it still is - I haven't had one for while.
     
  17. Nov 21, 2018 #17

    the baron

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    I use porridge oats in nearly every brew and re-circulate if I think there is a danger of a stuck sparge I add some oat husks but usually a couple of stirs in the first 10 mins of mash sorts it out
     
  18. Nov 24, 2018 #18

    Harbey

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    I've just done a porter (today) and added 150g of Aldi organic porridge oates (BIAB). OG was slightly lower than expected but I think that was down to too much liquor. Haven't got the finished product yet of course but everything seems good so far. I just added the oats in with the rest of the mash malts and gave it a good old stir every 20 mins.
     
  19. Dec 8, 2018 #19

    Pjam

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    I've just noticed the small brewery near me (Orbit Brewery) lists 'Oats' as one of it's ingredients ......... and that's in a American style Pale Ale !!
     
  20. Dec 8, 2018 #20

    braziliain

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    I often pop 5% oats in my pale ales.
     

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