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Flaked Oats 10 lb

Briess
$18.50
$18.50
$14.25
(You save $4.25)

Flaked Oats have been produced specifically for brewing. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. Flaked Oats have been dehulled before being cooked and flaked. Although these flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other pregelatinized flakes. Oat flakes have a very distinctive "sticky" mouthfeel which is noticeable even when used in small amounts.

Pregelatinized. Use 5-25% of the total grist for an Oatmeal Stout. Use a small percentage in Belgian Wit Beers.

TYPICAL ANALYSIS

  • Moisture ..................................................................... 7.5%
  • Extract FG Dry Basis .................................................. 70.0%
  • Protein Dry Basis.......................................................14.0%
  • Diastatic Power oLintner ..................................... negligible
  • Conversion Time ....................................................<10 min
  • Color ............................................................ 2.5 oLovibond (Degree Lovibond, Series, 52, 1⁄2” Cell)

INGREDIENTS
Oats; May Contain Wheat

KOSHER CERTIFICATION

UMK Pareve

STORAGE AND SHELF LIFE

Best if used within 3 months from date of manufacture. Store in a dry area at temperatures of <90 oF.
Handle with care to avoid breaking the flakes.

Brewers Oat Flakes

page1image1879529920page1image1879530176page1image1879475904page1image1879476160page1image1879476416

CHARACTERISTICS / APPLICATIONS

page1image1879479488
  •   Brewers Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains.

  •   Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal.

  •   There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash.

  •   Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes.

  •   Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts.

  •   Use 5-25% of the total grist for an Oatmeal Stout.

  •   Use a small percentage in Belgian Wit Beers.

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Description

Flaked Oats have been produced specifically for brewing. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. Flaked Oats have been dehulled before being cooked and flaked. Although these flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other pregelatinized flakes. Oat flakes have a very distinctive "sticky" mouthfeel which is noticeable even when used in small amounts.

Pregelatinized. Use 5-25% of the total grist for an Oatmeal Stout. Use a small percentage in Belgian Wit Beers.

TYPICAL ANALYSIS

  • Moisture ..................................................................... 7.5%
  • Extract FG Dry Basis .................................................. 70.0%
  • Protein Dry Basis.......................................................14.0%
  • Diastatic Power oLintner ..................................... negligible
  • Conversion Time ....................................................<10 min
  • Color ............................................................ 2.5 oLovibond (Degree Lovibond, Series, 52, 1⁄2” Cell)

INGREDIENTS
Oats; May Contain Wheat

KOSHER CERTIFICATION

UMK Pareve

STORAGE AND SHELF LIFE

Best if used within 3 months from date of manufacture. Store in a dry area at temperatures of <90 oF.
Handle with care to avoid breaking the flakes.

Brewers Oat Flakes

page1image1879529920page1image1879530176page1image1879475904page1image1879476160page1image1879476416

CHARACTERISTICS / APPLICATIONS

page1image1879479488
  •   Brewers Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains.

  •   Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal.

  •   There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash.

  •   Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes.

  •   Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts.

  •   Use 5-25% of the total grist for an Oatmeal Stout.

  •   Use a small percentage in Belgian Wit Beers.

Additional info

SKU: 1904B
UPC: 888690219045
Width: 0.10
Height: 0.10
Depth: 0.10
Shipping: Calculated at Checkout