What is "Oat Flakes"?
Oat Flakes are specifically processed brewing adjuncts made from naked oats. The kernels undergo a thorough steaming and flaking process, which opens up the starch within the oat's endosperm, making the flakes readily usable in brewing.
How to Use "Oat Flakes"
Oat Flakes can be added directly to the mash without pre-cooking or milling, allowing brewers a streamlined, time-saving process. Ideal for enhancing the body of beers, they are most commonly used in styles like English Porter, Stout, New England IPA, and Belgian Wit. For Oatmeal Stout, these flakes can make up to 25% of the grain bill.
Flavour Profile
Oat Flakes provide a creamy mouthfeel with a silky texture, lending a smoother character to beer that enhances drinkability and supports a fuller body. This quality is especially beneficial for rich and full-bodied styles, making them indispensable for adding complexity and texture.
Enzymatic Activity
While Oat Flakes themselves are non-diastatic, their contribution to the mash relies on the enzymatic activity of the base malts. Used effectively, they integrate smoothly with malts possessing higher diastatic power.
Mashing
Pre-gelatinised Oat Flakes are designed for direct mashing. This characteristic allows brewers to introduce the flakes without additional cooking, which preserves their texture-enhancing properties and allows for an efficient mash process.
Combining with Other Malts
Pairing Oat Flakes with malts that are high in enzymes ensures that they convert effectively in the mash. Base malts such as pale malts or pilsner malts are ideal to maintain optimal enzymatic activity.
Benefits of "Oat Flakes"
Oat Flakes add creaminess and body, enhancing the visual and mouthfeel characteristics of the beer. They provide high levels of protein and glucans, improving head retention and stability. Their ability to be mashed directly offers practical advantages, streamlining the brewing process.
History
Oats have been used in brewing for centuries, notably in traditional stouts and porters for their smooth, rich textures.
Key Features:
- Moisture Content: Max 13.0%
- Extract (Dry Basis): 69.5%
- Wort Colour: 4.0 EBC
- Roasting Temperature: Not specified
- Usage: Up to 10% of the grain bill; up to 25% for Oatmeal Stouts
- Flavour Profile: Creamy, silky, enhances body and head retention
- Applications: Enhances texture and stability in beers
- Beer Styles: English Porter, Stout, New England IPA, Belgian Wit
Additional Parameter:
- Total Protein: 13.5%
