From the HBD Archive
From: (Brian Bliss)
Subject: Oatmeal (more)
Date: 1992-07-10 16:59:19 GMT

>I had heard/read that you need to mash the (rolled) oats, but never heard
>you needed to mash it with equal amounts of X-row malt -- what are the
>advantages to doing this over just mashing the oats by itself? is this
>combination necessary? in trying to determine the amount of other
>fermentibles to use in the recipe, how much should I expect the mashed oats
>and/or malt to contribute?

Oatmeal and steel-cut oats do not contain amylase enzyme, which is
necessary to convert the starchy oats into sugars. Lager malt
is a good source of amylase, or you can add diastatic malt syrup
or supply the enzyme from a refined source. The advantage of the
lager malt is that the husk material forms a grain bed which will
act as a filter when you sparge. Ale malt will work also, but
is not quite as high in enzyme content.

More On Diastatic Malt Syrup:

>I thought I'd try using this as the basis for a light pale ale and was told
>that because the DMS still contained active enzymes that I should mash the
>adjunct pale malt (I was planning to use in the recipe) in the DMS. I guess
>I'm looking for a confirmation on this and perhaps a little procedural

Pale malt is not an adjunct. (Most) anything that is malted supplies amylaze
enzyme, anything that has not been malted doesn't, and is callled an adjunct.
Other than the terminology, you're on the right track.


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