Oat Beer

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Oat Beer

Postby spgriffin » Mon Sep 14, 2009 5:44 pm

Ok, I am stuck (in my head) with the idea of making an all grain Oat Beer (Ale). Will it work? Anyone have experience? What will it look like? Taste like?

I am using a Specialty Beer guideline, so its open to interpretation.

About 5#s of Oat Malt (Th Fawcett)
1.675 or Rye Malt
1.25 Wheat Malt
1# Honey
.675 20/Caramel

.875 Sterling at 60
.5 Wlmt at 10

British Ale WYEAST

Any thoughts r answers from the above questions would be helpful.
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oat beer

Postby slothrob » Tue Sep 15, 2009 5:53 am

That's all huskless grain, so I think you'll have a lot of problems with lautering. If you don't have about 50% or more Barley Malt, you'll probably need to add Rice Hulls. You might want to consider a ß-glucanase rest around 110°F for about 20'. This shouid help break up the gumminess of a grain bill like this, so that you don't end up with a tun full of paste.

I've used Oat Malt, but not over 10%. I'm not sure what to expect from the flavor, perhaps full bodied with a mild flavor. It would be interesting to hear the result.
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Oat Beer

Postby spgriffin » Tue Sep 15, 2009 7:53 am

I have it slated next month, I'll let you know. With what you are saying I may drop the oat malt to 20% or so instead. I want it to not just be a new experience, but a good beer too.
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