Flaked Oats - Adjuncts are sources of starch used to supplement the main barley malt in the mash (base malt). They also enhance beers and are a regular ingredient in certain styles, largely to create an additional feature, such as brewhouse extension, foam enhancement, greater mouthfeel and flavor and more turbidity.
They can also both reduce or increase the Total Nitrogen (TN) of a grist, while also reducing or increasing the colour. This process of part gelatinisation and flaking aids the mashing liquor to access the endosperm and negates the need to mill the product.
Flaked Oats contain high levels of lipids, beta glucans and gums, which impart a silky mouthfeel and creaminess to beer.
Traditionally used as an adjunct in oatmeal stouts, Flaked Oats are becoming increasingly popular in other beer styles too – particularly in New England IPAs and other big, hoppy beers for the texture and fullness of palate that they help to impart.
The more Flaked Oats in the grist, the greater the effect, but upon passing 20% of the grist, the beta glucans and gums will have a slowing effect on wort run off.
Impart a silky mouthfeel and creaminess to beer
Traditionally used as an adjunct in oatmeal stouts
Increasingly popular in New England IPAs and other big, hoppy beers for the texture and fullness of palate that they help to impart
The more Flaked Oats in the grist, the greater the effect, but upon passing 20% of the grist, the beta glucans and gums will have a slowing effect on wort run off
10lb package
Impart a silky mouthfeel and creaminess to beer
Traditionally used as an adjunct in oatmeal stouts
Increasingly popular in New England IPAs and other big, hoppy beers for the texture and fullness of palate that they help to impart
The more Flaked Oats in the grist, the greater the effect, but upon passing 20% of the grist, the beta glucans and gums will have a slowing effect on wort run off
10lb package
