I know the obvious
Whats the difference in recipe effect?
Whats the difference between Rolled oats and Flaked oats
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Re: Whats the difference between Rolled oats and Flaked oats
So, oats are oats...
Flaked oats are made by rolling... They are wetted first and as such are what is called pre-gelatinized.
The old fashioned five minute oats are pre-gelatinized flaked oats, same as at your LHBS.
The 1 minute oats are five minute oats cut into smaller pieces for faster cooking.
I would avoid using the 1 minute variety as it might contribute to a stuck mash more easily, but that is my preference.
Whole oats and steel cut oats require cooking (or what is known in the brewing world as a cereal rest and should then be mashed with grains having diastatic power such as 2-row, etc.)
Pre-gelatinized oats can be used as is, generally being added to the mash or in some cases, steeped.
As with all cereal grains, they require mashing in order to contribute sugars but are sometimes steeped for flavor and mouthfeel contributions only.
When mashing, rice hulls will help prevent a stuck sparge or lauter.
===> The overall flavor and mouthfeel contribution should be about the same.
Where you can get a more interesting oat flavor is in toasting them at 325-350°F till lightly golden brown ( or a little more if you so desire). These toasted oats will have a nutty, toasted flavor contribution.
Not sure if toasting them reduces the mouthfeel contribution or not, so YMMV.
Hope this helps...
Flaked oats are made by rolling... They are wetted first and as such are what is called pre-gelatinized.
The old fashioned five minute oats are pre-gelatinized flaked oats, same as at your LHBS.
The 1 minute oats are five minute oats cut into smaller pieces for faster cooking.
I would avoid using the 1 minute variety as it might contribute to a stuck mash more easily, but that is my preference.
Whole oats and steel cut oats require cooking (or what is known in the brewing world as a cereal rest and should then be mashed with grains having diastatic power such as 2-row, etc.)
Pre-gelatinized oats can be used as is, generally being added to the mash or in some cases, steeped.
As with all cereal grains, they require mashing in order to contribute sugars but are sometimes steeped for flavor and mouthfeel contributions only.
When mashing, rice hulls will help prevent a stuck sparge or lauter.
===> The overall flavor and mouthfeel contribution should be about the same.
Where you can get a more interesting oat flavor is in toasting them at 325-350°F till lightly golden brown ( or a little more if you so desire). These toasted oats will have a nutty, toasted flavor contribution.
Not sure if toasting them reduces the mouthfeel contribution or not, so YMMV.
Hope this helps...