Mashing Flaked Barley and Flaked oats.

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Mashing Flaked Barley and Flaked oats.

Post by etbandit » Mon May 28, 2007 1:37 am

I heard that some flaked grains require boiling to gelatinise the starches before they can be mashed.

I am in the process of brewing an oatmeal stout. Does anyone know if flaked barley and flaked oats can be mashed as normal, or if pre-boiling is required?

Also, what is the difference between Instant, raw, rolled, and flaked oats, and can they all be mashed as normal?

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Post by slothrob » Mon May 28, 2007 11:42 am

Some oats need to be cooked and some are considered to be pre-geletinized by their processing. I think oats that need to be cooked need to actually be put through a cereal mash, which is a slightly more complex process than just boiling them, but kind of interesting to try.

Flaked, Quick, and Instant Oats can be mashed without cooking.

This is true for all the "Flaked" grains. Apparently the heat from the flaking process gelatinizes the grain.
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