Geterbrewed has looked at brewing with adjuncts and flaked Torrefied products previously on the blog, in this post we are trying to help the brewing community brew successfully with Oats. Oats can contribute a smooth & silky mouthfeel, including rich and enjoyable textures, such as creaminess. Oats play a pivotal role in the creation of haze in beer and using the correct oats will make the brew day flow better and create a better finished product. We highly recommend the following products Flaked Torrefied Oats from Crisp & Malted Naked Oats from Crisp
1. What differences are there in oats that brewers should take into consideration?
All the different oat types will bring the brewer lots of protein for generating haze and a super smooth mouthfeel. Malted naked oats make it easier to get at the extract and goodness meaning you can use less but they are husk less and you can get run-off issues if you go too high. Porridge oats are very high in beta-glucans which can cause viscous worts and separation problems. Malted oats offer a lower beta-glucan level and the husks help with wort separation but the husk is a large proportion of the grain weight and you are paying for an inert product. Torrefied oats offer great haze and mouthfeel with the husk at a great value.
2. What is the benefits of using flaked torrefied oats vs jumbo porridge oats/ flaked oats in beer?
Flaked torrefied oats and porridge oats will give similar haze and flavour properties. Torrefied oats should offer lower beta-glucan levels and are a value product.
3. What exactly is the gelatinisation of the starchy endosperm?
When you bite into a grain of malted barley, the starch is solid and white. When starch gelatinises, it turns from a solid white to a clear liquid which can be mixed into the wort. Once gelatinised alpha and beta-amylase can start to break it down and make fermentable sugars.
4. Tips for successful use of flaked adjuncts in brewing beer?
Add Flaked products directly to the Mash Conversion Vessel and try and add throughout mashing so they are evenly spread, there is no need to mil them. Rice and Maize are pre-gelatinised so they are perfect for use at normal brewing temperatures. Use them to improve head retention and mouthfeel.
We know that a lot of modern pale and hazy beers will include wheat also so we look at
Wheat vs torrefied wheat?
Malted wheat and torrefied wheat have different flavours but both contribute to the mouthfeel. Wheat is high in protein and malted wheat has a higher level of soluble protein. This makes it great for hazy beer. As torrefied wheat has no soluble protein it’s fantastic for boosting head retention.
Brewing with oats can create some impressive qualities in beer but it is important to use high-spec oats and we recommend Crisp Malt products. We hold stock of Oats in large volumes for commercial brewers and Oats for the homebrew community, we express dispatch and you can set up a wholesale account now if you’re a brewery. Home-brewers can also use the website.