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Crushed Flaked Oats

Dark Rock Brewing

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Crushed Flaked Oats
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Flaked Oats are a cereal grain rich in beta-glucans that increase the viscosity beer, and give it increased body and a silky smooth texture. Oats, with their high oil content, add a creaminess to beer.

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What is it?

Flaked Oats are a cereal grain rich in beta-glucans that increase the viscosity beer, and give it increased body and a silky smooth texture. Oats, with their high oil content, add a creaminess to beer. The creaminess stems from the high beta-glucan content. Flaked Oats are used widely in Oatmeal Stout and enhance head formation and foam stability of any beer.  It provides additional body, with a creamy, silky mouthfeel and taste. It does not have the enzymes needed for conversion so should be mashed with malted grains. Normally used in quantities around 20% of the grain bill.

Main Styles:

  • East Coast IPA
  • Oatmeal Stout

Technical information:

Oats are available in various forms– whole, steel-cut, flaked, and malted. Whereas whole and steel-cut oats require a cereal mash, flaked and malted oats can be added directly to the mash because their sugars have been made easily accessible by the flaking and malting process. Made from dehulled oats, Oat Flakes are readily attacked by malt enzymes and provide a very distinctive "sticky" mouthfeel, noticeable even when used in small increments. Brewers typically use 5-25% of Flaked Oats in their malt bill for an Oatmeal Stout. A small percentage of Oat Flakes can enhance Belgian-style White Beers. For all-grain brewing simply mix the grains along with the malted barley and add it to the mash. Extract brewers must conduct a partial mash by steeping the grain in water at a temperature of 150° to 158° F for 30 minutes. Flaked Oats tend to make a stickier mash. The more used, the stickier the mash. To counteract this more water can be added  (use a ratio of 3.0 to 3.2 parts of water to 1 part grist). The run-off from sparging will remain rather milky but the use of Starbrite finings may help the final clearing process.Flaked Oats are widely used in NEIPA, recipes which often call for the use of 15-30% oats. Traditionally, brewers using grists consisting of high amounts of flaked oats would employ a beta-glucan mash rest at 104°F/40°C, during which beta-glucanase enzymes work to dissolve the beta-glucans thereby making for an easier sparge. Since oats have a higher fat content you should not store them for an extended period of time. Try to use within six months of purchase.

3-4 EBC

1.7-2.1 L

What are the scales used?

"Degrees Lovibond" or "°L" scale is a measure of the colour of beer. The determination of the degrees Lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides. The scale was devised by Joseph Williams Lovibond. The Standard Reference Method (SRM) and European Brewery Convention (EBC) methods have largely replaced it, with the SRM giving results approximately equal to the °L.

The Standard Reference Method or SRM is a system modern brewers use to measure the colour intensity of a beer or wort. The EBC convention also measures beer and wort colour, as well as quantifying turbidity (also known as haze) in beer. EBC (European Brewing Convention) is used to indicate colour in malts (and beers). The lower the EBC is, the lighter is the malt (thus kilned for a shorter time). EBC and SRM/°L scales and conversions are available online and usually provide colour swatches to indicate the colour depth that you are likely to achieve from specific malts. Most craft brewers measure the colour of the grain using EBC (European Brewing Convention). The higher the EBC the darker the malt. Other countries may prefer Lovibond (L) or the Standard Reference Method (SRM). There are currently two colour scales in common use: SRM in the US, and EBC in Europe. The SRM (Standard Research Method) scale is based on an older degrees Lovibond scale and for all practical purposes, SRM and degree Lovibond are identical. So to convert SRM to EBC simply multiply by 2. e.g. 4 SRM = 8 EBC. The formula for converting Lovibond to EBC is  EBC=(2*Lovibond)-1.2

Why Use Dark Rock Malts and Hops?

The Dark Rock Brewing team are passionate about producing the best quality beers. Their mission is to help you to "Master your Craft" and brew the best craft beers possible. There is no reason why home-produced ales cannot be just as good as commercial equivalents. The key to success is having a wide selection of the best quality and freshest ingredients possible. Dark Rock ingredients are not just great value, they are of the highest quality and always supplied fresh. The team strive to constantly innovate and experiment with new styles and products. Dark Rock also markets top quality all-grain and partial--mash kits which receive fabulous reviews. They are experienced commercial brewers and supply craft micro-breweries and nano-breweries with equipment and ingredients. They also provide training and business development consultancy to scale-up breweries. This experience is channelled into equipping the home craft brewer with the "tools to compete". Use Dark Rock products and you can't go wrong. 

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