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Date: 11 Jul 2006 12:11:39
From: Don Levey
Subject: Flaked Oats: Supermarket oats?
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I'm sure this is in an archive somewhere, but I'm seeing conflicting
information. Basically, when I picked up the grains for my next
batch (after three extract batches, I thought I'd get back into all-
grain), I found that they had forgotten the flaked oats. I got a pound
of chocolate malt instead, so I'm not feeling too bad.
But anyway, can I just use supermarket oats in the mash? Would this
be instant oats (basically cooked and dehydrated) or "regular" rolled?
There has been some discussion here about needing to gelatinise some
adjunct grains, but I don't know if this has already been done with
the oats or if indeed it need to be done. Does anyone here just use
the stuff on the store shelves?
--
Don Levey $ cd /pub
Framingham, MA $ more beer
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Date: 11 Jul 2006 09:14:53
From: Scott L
Subject: Re: Flaked Oats: Supermarket oats?
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Don Levey wrote:
> But anyway, can I just use supermarket oats in the mash? Would this
> be instant oats (basically cooked and dehydrated) or "regular" rolled?
I think with rolled oats, you need to gelatinize. I'd just use the
instant oatmeal. Make sure you buy a brand that has no preservatives in
it (I don't think any of them do...)
Scott
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Date: 11 Jul 2006 16:40:51
From: Joel
Subject: Re: Flaked Oats: Supermarket oats?
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Scott L <scott-sp02@neuralnw.com > wrote:
>Don Levey wrote:
>> But anyway, can I just use supermarket oats in the mash? Would this
>> be instant oats (basically cooked and dehydrated) or "regular" rolled?
>
>I think with rolled oats, you need to gelatinize. I'd just use the
>instant oatmeal. Make sure you buy a brand that has no preservatives in
>it (I don't think any of them do...)
The rolling process does gelatinize the oats at least to
some extent. The difference is, IIRC, that the "instant"
rolled oats have more complete gelatinization, followed
by "quick", with "old-fashioned" being the least. The
latter one (and maybe two) would benefit from pre-cooking.
I don't know what else is in your kit, but keep in mind
that you also should mash the oats with barley malt in any
case, so there are enough enzymes to convert the starch in
the oats.
--
Joel Plutchak "Never argue with a fool; people watching might not
plutchak at [...] be able to tell the difference." (author unknown)
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Date: 11 Jul 2006 12:42:54
From: Don Levey
Subject: Re: Flaked Oats: Supermarket oats?
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plutchak@see.headers (Joel) writes:
>
> The rolling process does gelatinize the oats at least to
> some extent. The difference is, IIRC, that the "instant"
> rolled oats have more complete gelatinization, followed
> by "quick", with "old-fashioned" being the least. The
> latter one (and maybe two) would benefit from pre-cooking.
> I don't know what else is in your kit, but keep in mind
> that you also should mash the oats with barley malt in any
> case, so there are enough enzymes to convert the starch in
> the oats.
I may just pick up a box of the instant. The plan was to toss it in
the mash tun, all together.
--
Don Levey $ cd /pub
Framingham, MA $ more beer
NOTE: email server uses spam filters; mail sent to salearn@the-leveys.us
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Date: 11 Jul 2006 12:04:39
From: Larry Bristol
Subject: Re: Flaked Oats: Supermarket oats?
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Don Levey wrote:
> The plan was to toss it in the mash tun, all together.
The plan was to toss it in the mash tun!
[Sorry... Couldn't resist, no matter how hard I tried. <HHIS >]
--
Larry Bristol --- The Double Luck
http://www.doubleluck.com
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Date: 11 Jul 2006 19:00:41
From: Scott Sellers
Subject: Re: Flaked Oats: Supermarket oats?
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Scott L <scott-sp02@neuralnw.com >:
>Don Levey wrote:
>> But anyway, can I just use supermarket oats in the mash?
>> Would this be instant oats (basically cooked and dehydrated)
>> or "regular" rolled?
>I think with rolled oats, you need to gelatinize. I'd just use
>the instant oatmeal. Make sure you buy a brand that has no
>preservatives in it (I don't think any of them do...)
I think rolled oats are ok without precooking. They strike me as
less likely to gum up a sparge than instant oats.
Then there are steel-cut oats, the ones that need to be cooked
for something like 40 minutes in normal use. I'm sure they do
need to be gelatinized.
Scott S
--
Scott Sellers
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Date: 11 Jul 2006 13:42:03
From: Scott L
Subject: Re: Flaked Oats: Supermarket oats?
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Scott Sellers wrote:
> I think rolled oats are ok without precooking. They strike me as
> less likely to gum up a sparge than instant oats.
Yeah... To be honest, although I know what rolled oats *look* like, I
really have no idea what they are or how they are processed.
Scott
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Date: 11 Jul 2006 22:51:31
From: Scott Sellers
Subject: Re: Flaked Oats: Supermarket oats?
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Scott L <scott-sp02@neuralnw.com >:
>Scott Sellers wrote:
>> I think rolled oats are ok without precooking. They strike me
>> as less likely to gum up a sparge than instant oats.
>Yeah... To be honest, although I know what rolled oats *look*
>like, I really have no idea what they are or how they are
>processed.
Rolled oats take about 5 minutes to cook. I think they undergo
some sort of softening process (steamed?), then get flattened in
a roller press.
Instant oats cook in about a minute. I think this is mostly a
function of being more finely flaked, though there might be some
other processing involved.
Steel cut oats look more like whole grain, sliced into chunks.
Like you'd expect from a whole grain, they take much longer to
cook.
Scott S
--
Scott Sellers
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Date: 12 Jul 2006 21:33:12
From: stencil
Subject: Re: Flaked Oats: Supermarket oats?
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On 11 Jul 2006 12:11:39 -0400,=20
Don Levey <Don_RCB@the-leveys.us > wrote:
>But anyway, can I just use supermarket oats in the mash?=20
> [ ... ] Does anyone here just use
>the stuff on the store shelves?
=46WIW, Big Y brand "1 Minute" rolled oats works just fine.
stencil sends
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Date: 13 Jul 2006 06:29:29
From: Bob Devine
Subject: Re: Flaked Oats: Supermarket oats?
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In article <m3wtaki0jo.fsf@dauphin.the-leveys.us >, Don_RCB@the-leveys.us
says...
> But anyway, can I just use supermarket oats in the mash?
Short answer: probably okay to just dump flaked or instant oatmeal in.
Longer answer: it is always better to cook oatmeal -- instant,
old-fashioned, and certainely raw groats. Consider adding a
small proportin of your malt with the oats and cool water,
and then first holding at normal mash temps before gelatanizing
at about 190F for 15-20 minutes or until soft. After this
cools a bit, add it to your main mash.
Oats is a tough grain. You can buy rolled oats, which
have been partially gelantized in order to make them
soft enough to be flattened. Using steel-cut are
just the groats sliced up and definitely need cooking.
When mashing oats be sure to plan an adding additional
water for mashing and probably more for sparging.
The high level of longer chain starch, proteins, and
some oil from oats make sparging more likely to get
stuck or at least harder to achieve clear run-off.
Some folks like to use rice hulls for vorlauf.
If you use a large proportion of oats, say over 15-20%,
then you probably need to have a longer protein rest,
a glucan rest, and maybe a longer beta rest.
Before starting, be sure to take a good sniff of the oats.
With its high lipid level, it can get rancid or pick up
foul aromas if the oats is old or was poorly stored.
A word of warning on cleaning -- oats are amazingly
sticky, clean all your equipment before they dry out
else you will have to nearly chisel the remnants off!
Bob Devine
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Date: 13 Jul 2006 10:16:40
From: Don Levey
Subject: Re: Flaked Oats: Supermarket oats?
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Bob Devine <bob.devine@att.net > writes:
> In article <m3wtaki0jo.fsf@dauphin.the-leveys.us>, Don_RCB@the-leveys.us
> says...
> > But anyway, can I just use supermarket oats in the mash?
>
> Short answer: probably okay to just dump flaked or instant oatmeal in.
>
> Longer answer: it is always better to cook oatmeal -- instant,
> old-fashioned, and certainely raw groats. Consider adding a
> small proportin of your malt with the oats and cool water,
> and then first holding at normal mash temps before gelatanizing
> at about 190F for 15-20 minutes or until soft. After this
> cools a bit, add it to your main mash.
>
Hmm... That's an interesting thought. At the very least I was
expecting a 60 minute mash at about 154F, but I may be able to
try this. The 5-minute oats ("old-fashioned") get soft after
about 5 minutes, FWIW.
> Oats is a tough grain. You can buy rolled oats, which
> have been partially gelantized in order to make them
> soft enough to be flattened. Using steel-cut are
> just the groats sliced up and definitely need cooking.
>
I wouldn't use the steel-cut for this anyway.
> When mashing oats be sure to plan an adding additional
> water for mashing and probably more for sparging.
>
Yeah, they're quitye absorbant.
> The high level of longer chain starch, proteins, and
> some oil from oats make sparging more likely to get
> stuck or at least harder to achieve clear run-off.
> Some folks like to use rice hulls for vorlauf.
>
Good suggestion - I'll see what I can dig up.
> If you use a large proportion of oats, say over 15-20%,
> then you probably need to have a longer protein rest,
> a glucan rest, and maybe a longer beta rest.
>
I'm not expecting more than about 12%.
> Before starting, be sure to take a good sniff of the oats.
> With its high lipid level, it can get rancid or pick up
> foul aromas if the oats is old or was poorly stored.
>
> A word of warning on cleaning -- oats are amazingly
> sticky, clean all your equipment before they dry out
> else you will have to nearly chisel the remnants off!
>
That one I know well! On the other hand, it can make an interesting
mortar for brickwork or an emergency spackle.
--
Don Levey $ cd /pub
Framingham, MA $ more beer
NOTE: email server uses spam filters; mail sent to salearn@the-leveys.us
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