← Fermentables
Harraway's Rolled Oats
adjunct
Unmalted rolled oats (Harraways or equivalent). Contributes silky body, oily mouthfeel, and soft haze. A core ingredient in hazy and New England IPAs. Does not require mashing — converts with base malt enzymes.
11 brews
About
Standard food-grade rolled oats used as a brewing adjunct, functionally the same as branded Harraways rolled oats. They add oat character, a silky, oily mouthfeel, beta-glucan body and protein-driven haze, and are a cost-effective supermarket option. Use standard rolled oats (not quick oats) for the mash; they carry no diastatic power so need a base malt to convert.
Specs
- Colour
- 2–4 EBC
- Extract (FD)
- 70–75%
- Max usage
- 30%
- Diastatic power
- 0 °WK
Usage
Add directly to the mash with a diastatic base malt. High rates can cause a stuck sparge — use oat hulls above ~15%.
In your brews
Used in 11 brews 2020-03-28 → 2026-10-22
Total used 8.5 kg
Grain bill 7.7% range 3.5–13.7%
Styles brewed
Used in
- Sabro Haze 21C Hazy IPA
- Soft Red 21B Specialty IPA: Red IPA
- Second Sight 28B Mixed-Fermentation Sour Beer
- Foeder Pale Sour – Lark Barrel 2026 28B Mixed-Fermentation Sour Beer
- Farmhouse Ale 25B Saison
- Sixth Magic 28B Mixed-Fermentation Sour Beer
- November Saison (Wild) 28C Wild Specialty Beer
- September Saison 25B Saison
- Nelson Sauvinionaire 21C Hazy IPA
- G&T Saison 25B Saison
- Lush East Coast IPA 21C Hazy IPA