Flaked Oats
adjunct
Pre-gelatinised flaked oats for brewing. Adds silky mouthfeel, body, oat character, and protein-driven haze. Used at 5–20% in stouts, oat IPAs, and hazy beers.
6 brews
About
Pre-gelatinised flaked oats processed specifically for brewing. They add a silky mouthfeel, body, oat character and the protein-driven haze prized in hazy beers. Similar to rolled oats but processed more specifically for the mash; they carry no diastatic power, so they need a base malt to convert. In New Zealand these are almost always Harraways, milled in Dunedin — Gladfield distribute them but do not produce them, so flaked oats on a NZ recipe should be assumed to be Harraways unless another supplier is named.
Specs
- Colour
- 2 EBC
- Max usage
- 20%
- Diastatic power
- 0 °WK
Usage
Add directly to the mash with a diastatic base malt. High rates (>15%) can cause lautering trouble — use oat hulls.