Type: Grain (Oats)
Category: Raw Malt
Oats will add a silky texture to any beer you make. Since oats have a higher fat content you should not store therm for an extended period of time. Rolled and Quick oats that you can get at the grocery store are very similar to the flaked versions you can purchase at homebrew supply stores.
Beer Styles Using: Porters, new England IPAs, Stouts
Commercial Examples: Breiss Flaked Oats, Quaker Rolled Oats, Canada Malting Superior Flaked Oats
Flaked Oats Brewing Values
These are the common ranges that we've seen with Flaked Oats over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
This product must be added into the mash to be effective.
SRM is a scale for measuring the color intensity of a beer. Low SRM values indicate a pale straw color while higher values mean the style should have a darker color. Learn more »
Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing.
PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected.
Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency.
If you see an error in our data, please let us know!
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