I returned every 15 minutes to stir the oats and check on their color development, as that would be my indicator as to when they were done. However, those seeking a more noticeable contribution have turned to the practice of toasting their flaked oats, which purportedly lends a biscuity cookie-like character to beer. The comfortable, but full mouthfeel comes from over 200 pounds of oats we use in the brewing process to balance out the roasted, smokiness of a traditional stout. I brew an Oatmeal Brown that is similar to this as one of my “house” beers a couple times a year. These have been my observations so take them with a grain of salt. I really like your experiments they are well documented and really easy to follow and understand unlike many others i see on the internet so thank you for your dedication. The beers were left alone for 2 weeks before I took hydrometer measurements showing both hit the same FG. As an example, try our Hop Burst Oat Ale; The Grainfather Brewing Community is a platform for brewers to share their craft and provides the tools to explore the fun, excitement and opportunity that home brewing has to offer at all stages of your homebrew journey. Beers high in oats will likely have poor head retention. Three weeks later, I started my brew day by collecting the full volume of water for each batch, adjusting both to my desired profile, then setting the electric controllers to heat them up. Oat beer could be an attractive product not only for people suffering from coeliac disease, but also for other consumers who are looking for new and interesting flavours. Medieval and renaissance beers were characterized by the use of large amounts of oats. Joined Nov 5, 2012 Messages 3,822 Reaction score 764. Top O’ The Morn Oatmeal Stout (Patreon 11), Too UnCommon California Common (Patreon 15), 6 Pint CitraMarillo Blonde Ale (Patreon 16), See A Dentist Flanders Red Ale (Patreon 19), Pig’s Ear British Golden Ale (Patreon 27), From Rusher With Love Imperial Stout (Patreon 31), A Gentleman’s Mocha Sweet Stout (Patreon 33), Small, Dark, & Handsome Session Stout (Patreon 35), Ball & Chain American Wheat Ale (Patreon 36), Old Man Shakes Fist At The Sky Old Ale (Patreon 38), Lothario Chocolate Pecan Porter (Patreon 43), Zero Gravity American Brown Ale (Patreon 46), Caulfield’s Elixer Belgian Pale (Patreon 49), Berriutiful Sunrise Fruited Sour (Patreon 51), Mosaic Of Change IPA by House Of Pendragon | Patreon 54, Using A Corny Keg As A Fermentation Vessel | Do It Yourself, Water profile: Ca 80 | Mg 0 | Na 8 | SO4 104 | Cl 68. Brülosophy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. What I’m wondering is whether you “learned” to detect the difference over time/with practice.. Malted barley may be the most commonly used grains in brewing, but it’s not the only one. They are cheap and have already gone through starch gelatinisation making them ideal for adding directly into your mash. With the water properly heated, I added the grains, turned the pumps on to recirculate, then checked to make sure both were at my intended mash temperature. Utilizing 4 opaque cups of the same color where 2 were inconspicuously marked, one set was filled with the beer made with toasted oats while the other set was filled with the beer made with non-toasted oats. Subscribe to BYO Magazine! From the famous Domesday Survey of 1086 (1) we see ‘ale’ was made with oats as the main ingredient. However, currently oats are mainly used as an adjunct in the production of stout. These are the main techniques for using oats in beer. I would say the rest is a must with the barley, but not necessary with the oats. For each triangle test, 3 of the 4 cups were indiscriminately selected, thus randomizing which beer was the unique sample for each trial. And actually the toasting didn’t change the weight enough for my scale to (.01 lb granularity, I believe) pick it up. Sign up to be notified when we publish new content! Left: toasted oats 1.050 OG | Right: non-toasted oats 1.050 OG.