Flaked Oats - Crisp Malting Group
Crisp Malt’s Flaked Torrefied Oats provide a unique creamy mouthfeel to a variety of beer styles, especially stouts and New England IPAs (NEIPAs). These oats undergo a special heat treatment that gelatinises the starchy endosperm, making them ideal for boosting body and head retention in the final beer. Notably, the natural oat husk aids in wort filtration, especially in grain bills that contain huskless grains such as rye or wheat
- Wort Colour: Pale
- Usage: Up to 25%
- Beer Styles: Stouts, NEIPAs, porters, hazy IPAs
Description
What is Flaked Torrefied Oats?
Flaked Torrefied Oats consist of high-temperature treated oats that have been rolled flat. The process breaks down the starches within the oats, allowing them to add a smooth and thick character to beers. This treatment preserves the natural husk, making them more filtration-friendly compared to naked oats, which lack this husk structure
How to Use
Used at up to 25% of the grist, Flaked Torrefied Oats impart a silky texture and enhance the foam stability. They are particularly well-suited for unfiltered, hazy beer styles like NEIPAs where haze and mouthfeel are desirable. Additionally, they are an excellent choice in stouts and porters for a more luxurious, thick mouthfeel
Flavour Profile
These oats bring a mild, creamy flavour that complements the smooth texture they add. They can slightly mellow the roast intensity in stouts while enriching the malt complexity in other styles like IPAs
Enzymatic Activity
Being an adjunct, Flaked Torrefied Oats have minimal enzymatic activity. Pairing with high-enzyme malts, such as pale malt, ensures that starches are adequately converted during mashing
Mashing
Flaked Torrefied Oats are highly gelatinised, which aids in smooth integration during the mash. However, due to their high beta-glucan content, a beta-glucanase rest can prevent a gummy mash and improve filtration in brews with a high oat percentage
Combining with Other Malts
To maximise clarity and minimise mash filtration issues, brewers often mix Flaked Torrefied Oats with barley or rice hulls. This mix increases wort permeability and ensures optimal runoff, especially when used alongside other adjuncts with high beta-glucan content like rye or wheat
Benefits of Flaked Torrefied Oats
- Creamy Mouthfeel: Known for its ability to add smoothness and fullness.
- Improved Foam Stability: Contributes to a stable, longer-lasting head.
- Enhanced Body: Ideal for creating thick, dense beers that coat the palate
History
Oats have a long tradition in brewing, especially in stouts, where they add a velvet-like richness. The popularity of hazy beers has revived interest in Flaked Torrefied Oats, particularly in American-style NEIPAs that emphasise a full body and haze.
Key Features:
- Moisture Content: Max 11%
- Extract (Dry Basis): 77.2%
- Wort Colour: Pale
- Roasting Temperature: High-temperature torrefaction
- Usage: Up to 25%
- Flavour Profile: Creamy, smooth
- Applications: Adds body, mouthfeel, and foam stability
- Beer Styles: Stouts, NEIPAs, porters, hazy IPAs
Additional Parameters
- Beta-Glucans: High
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