Subject: re: rolled oats
Date: 1992-07-06 12:44:11 GMT
>In issue 910 Larry Barrello was replying to Chris Estes re. Pearled Barley.
>Larry mentioned the use of rolled oats and barley. I tried mailing to Larry
>directly but could not get anything through.
>My question is this. Are these regular, grocery store, rolled oats? How much
>and when would you add these? Do they add to head retention? Are
I do not have anywhere near as much brewing experience as Larrry. However,
I personally would not recommend using rolled oats (at least in extract
recipes). I used them in an oatmeal stout several months ago when I could
not find steel-cut oats. I included them in an extract-based recipe in the
standard manner of adding them to the boil water as it was being heated.
I was quite nervous (but not worried !) that they would turn into oatmeal
so I made sure not to let them boil and even removed them earlier than I
normally would have removed specialty grains. I cooled the wort before
transferring to the primary and after cooling I could see in the wort very
vicsous thick whitish trub that took many days to settle out. When it did
it left a 3-4" layer on the bottom of the carboy. When I racked to secondary
I was not too surprised to find what was basically oatmeal sans oats, the
same glutinous whitish paste that's in cooked oatmeal. Unfortunately while
in the primary this "oatmeal" swelled and sucked up about 1/2 gallon of my beer.
In addition, the head retention of my stout is pretty poor, it only lasts
for 0.5-1.0 minutes. This may simply be due to the oils in the oatmeal and
may have nothing to do with using rolled oats. I, however, will not use
rolled oats again. I have since found steel-cut oats in local health-food
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