I split flaked oats flaked wheat, and white wheat in equal proportions. This gives me the flavor and mouth feel I prefer. The haze is quite variable but I'm not fussy about looks.
Flaked Oats, Flaked Barley and wheat malt. Works well in a commercial setting. Colour is important, sometimes a little cara or more likely light munich ect really thickens the hue.
I would have put the oat milk in the mash instead of the boil. I don't think oat milk production involves the use of any enzymes. Also curious what oat milk would do in the mash.
I would be very keen to see the same experiments run comparing flaked/malted oats versus Golden Naked oats. I've been using GN oats on pretty much all of my home brewed hazies for about 12 months now, alongside wheat malt and torrified wheat. It's fantastic for bringing haze, head stability and unfermentable sugars, with a great "candy bar" sweetness that compliments tropical hops perfectly. That said, I typically target a 1.018 FG for 6% beers, 1.020 for 7% and 1.022+ for 8% so am shooting for FGs significantly higher than those listed in the video here.
At 2:04, you said “flaked oats should not be milled.” I’m very curious about this piece of info as I’m always trying to find those little quality improvements. Where is that coming from and do you know why?
I just brewed with ~20% flaked oats and milled them with the grain because they were all in the same bucket. I’m wondering what the consequence of this will be.
I use flaked oats in my grist bill for my hazy recipe. I also use rice hulls to avoid a stuck mash. I'm now wondering if I did a half/half mix of flaked and malted oat, if I would be able to mash out without the use of the rice hulls and still get the mouth feel and haziness that I like in my recipe? Great video!
Oatmilk actually has added fats like mostly vegetable oils to increase mouthfeel and keep frothed milk stable for a coffee latte.. The oils must effect the beer head retention though..
Not surprising that the oat milk dropped out, as many of the ingredients they use to make it "milky" are similar to gelatin or other fining agents. With hazy IPAs, yeast selection is really the biggest determinant of creaminess and opacity. The malt has very little impact, and you don't taste the difference in grain bill because there's just so much hop juice dominating the palate.
I know many breweries\bars store NEIPA kegs upside down before use because the haze will fall to the bottom. Also a few breweries I've seen intentionally put their labels upside down on their cans so people flip the can before drinking.
@@mrow7598 flaked oats, flaked wheat, malted wheat, and chit malt. Cool pool the big hop addition, use a haze positive yeast (AEB NewE for us), and big dryhop day 7 or so. Stays hazy for 6 weeks. Maybe longer, but batch is always gone by then
I always found oats a bit confusing. There's flaked and rolled from homebrew sources but at the grocery store are quick oats flaked and old fashioned oats rolled? Does it matter? A exbeeriment for that would be nice to see.
My understanding is that... Flaked oats = rolled oats = old fashioned oats Quick oats = rolled oats that have been chopped up to make cooking quicker Haven't done a formal xBmt, but I've used both store-bought rolled and quick oats, they seem to do the same exact thing. Apparently, steal cut oats require a cereal mash, as they're minimally processed, basically just oat berries that have been cut up a little bit.
@@Marshall_Brulosophy ok, I have a hazy in the all rounder right now with rolled oats from Costco. Previously used flaked oats from morebeer so we shall see if there's a difference
This has been bugging me for ages. In the UK in the supermarket we have rolled oats/ porridge oats and I have a 25kg bag of them. Assuming they are the same as flaked oats as they have been processed etc and can use for brewing
What kind of tasters were they in the first one? Because a lot of people just drink beer, but they give no thought to it. Their tasting palate is numb to the complexity of a beer. I find it hard to believe that a beer made with an oat adjunct is no different than a beer without it.
Lots of times high hop oil content will help develop the creamy mouth feel. Not saying that high oat or wheat content wouldnt do anything, but a small one.... Not so much.
@@patrickglaser1560 Its not really about starch conversion in this test, it's about proteins/oils being a solute in suspension that create haze/mouth feel
@@Rungus27 Yes, boiling has an effect on the hops oils (which is why we add hops at 60m to get a desired IBU), and boiling can help to create melanoidins from the wort itself (flavor components and SRM changes). There have been discussions around hot-break and chilling quickly to get proteins to coagulate before being transferred into the fermenter. Some people choose to spoon off the floaty protein (I used to but don't see a difference in my finished beer for haze or proteins). A no boil beer will likely have more protein haze than a boiled beer (though I'm making an educated guess).
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I split flaked oats flaked wheat, and white wheat in equal proportions. This gives me the flavor and mouth feel I prefer. The haze is quite variable but I'm not fussy about looks.
My latest hazy is almost dropping clear but has the flavor
Flaked Oats, Flaked Barley and wheat malt. Works well in a commercial setting. Colour is important, sometimes a little cara or more likely light munich ect really thickens the hue.
Love these comparisons! Definitely love a good hazy IPA! 🍻
I would have put the oat milk in the mash instead of the boil. I don't think oat milk production involves the use of any enzymes. Also curious what oat milk would do in the mash.
I would be very keen to see the same experiments run comparing flaked/malted oats versus Golden Naked oats.
I've been using GN oats on pretty much all of my home brewed hazies for about 12 months now, alongside wheat malt and torrified wheat.
It's fantastic for bringing haze, head stability and unfermentable sugars, with a great "candy bar" sweetness that compliments tropical hops perfectly. That said, I typically target a 1.018 FG for 6% beers, 1.020 for 7% and 1.022+ for 8% so am shooting for FGs significantly higher than those listed in the video here.
For my hazy Ipa I combine Flaked oats with Wheat Malt to give more hazyness, body and foam retention.
At 2:04, you said “flaked oats should not be milled.” I’m very curious about this piece of info as I’m always trying to find those little quality improvements. Where is that coming from and do you know why?
I just brewed with ~20% flaked oats and milled them with the grain because they were all in the same bucket. I’m wondering what the consequence of this will be.
Perhaps the lighter color of the non flaked vs. flaked was not because the oats added that color but because having less barley lightened it up?
Would be interesting to try this with just bittering hops so tasters can really hone in on just mouthfeel
I alway do 40% of my grist as flaked oats.... for Hazy's I like a combo of Pilsen malt, Wheat malt and flaked oats..... usually 9, 4, 4 lbs
I use flaked oats in my grist bill for my hazy recipe. I also use rice hulls to avoid a stuck mash. I'm now wondering if I did a half/half mix of flaked and malted oat, if I would be able to mash out without the use of the rice hulls and still get the mouth feel and haziness that I like in my recipe? Great video!
Oatmilk actually has added fats like mostly vegetable oils to increase mouthfeel and keep frothed milk stable for a coffee latte.. The oils must effect the beer head retention though..
with flaked oats, are these different from rolled porridge oats that you get? fast cook and normal?
Not surprising that the oat milk dropped out, as many of the ingredients they use to make it "milky" are similar to gelatin or other fining agents. With hazy IPAs, yeast selection is really the biggest determinant of creaminess and opacity. The malt has very little impact, and you don't taste the difference in grain bill because there's just so much hop juice dominating the palate.
Don't need oats at all. Torrified wheat is only adjunct I use in them. Have had certified judges give my hazys scores >40.
I know many breweries\bars store NEIPA kegs upside down before use because the haze will fall to the bottom. Also a few breweries I've seen intentionally put their labels upside down on their cans so people flip the can before drinking.
That is lazy. With proper process and recipe, stable haze is not difficult
@@derDKP How do you make a stable haze?
@@mrow7598 flaked oats, flaked wheat, malted wheat, and chit malt. Cool pool the big hop addition, use a haze positive yeast (AEB NewE for us), and big dryhop day 7 or so.
Stays hazy for 6 weeks. Maybe longer, but batch is always gone by then
It’s good to shake/swirl the keg after a week in the fridge.
Why is that?
@@baccusthedrunkena lot of the “haziness” falls out of suspension.
I always found oats a bit confusing. There's flaked and rolled from homebrew sources but at the grocery store are quick oats flaked and old fashioned oats rolled? Does it matter? A exbeeriment for that would be nice to see.
My understanding is that...
Flaked oats = rolled oats = old fashioned oats
Quick oats = rolled oats that have been chopped up to make cooking quicker
Haven't done a formal xBmt, but I've used both store-bought rolled and quick oats, they seem to do the same exact thing. Apparently, steal cut oats require a cereal mash, as they're minimally processed, basically just oat berries that have been cut up a little bit.
@@Marshall_Brulosophy ok, I have a hazy in the all rounder right now with rolled oats from Costco. Previously used flaked oats from morebeer so we shall see if there's a difference
This has been bugging me for ages. In the UK in the supermarket we have rolled oats/ porridge oats and I have a 25kg bag of them. Assuming they are the same as flaked oats as they have been processed etc and can use for brewing
malted oats because I red somewhere flaked oats can be a factor of oxydation (more manganese or smth like that... I don't remember)
I've heard this as well
Correto . Ferro e Manganês.
Interesting. I struggled with oxidation on my last batch of a hazy.. thanks!
@@bigsqueegie it's far from the first factor of oxydation. Maybe watch for the other improvements before switching to malted oats.
@@XkannsenX yeah for real. Oats are the least of my problems tbf 🤣
What kind of tasters were they in the first one? Because a lot of people just drink beer, but they give no thought to it. Their tasting palate is numb to the complexity of a beer. I find it hard to believe that a beer made with an oat adjunct is no different than a beer without it.
Lots of times high hop oil content will help develop the creamy mouth feel. Not saying that high oat or wheat content wouldnt do anything, but a small one.... Not so much.
Eh I believe if mash efficiency is good then starch just turns to sugar for the yeast.
@@patrickglaser1560 Its not really about starch conversion in this test, it's about proteins/oils being a solute in suspension that create haze/mouth feel
@@MegaStamandster and does the boil not have an effect on those proteins and oils?
@@Rungus27 Yes, boiling has an effect on the hops oils (which is why we add hops at 60m to get a desired IBU), and boiling can help to create melanoidins from the wort itself (flavor components and SRM changes). There have been discussions around hot-break and chilling quickly to get proteins to coagulate before being transferred into the fermenter. Some people choose to spoon off the floaty protein (I used to but don't see a difference in my finished beer for haze or proteins). A no boil beer will likely have more protein haze than a boiled beer (though I'm making an educated guess).
First! I love oats in my Hazys. I love to use Golden Naked Oats.
Gno is a great malt i love the nuttiness and that orange hue it gives
why are they naked??
@@dyyddson No husk
@@shanehardingham2153 ah thanks, thought they were perverts
My go to is making a West coast IPA lmao.
Which oats are best in a NEIPA?
NONE!
Milk in last boil 🫣
At least a 20% of wheat and flaked oats.