Flaked Oats 1 lb

Made from dehulled oats, oat flakes are readily attacked by malt enzymes although brewhouse yield may be slightly lower than with any of the other pregelatinized flakes. Oat flakes have a very distinctive "sticky" mouthfeel, noticeable even when used in small increments. Use 5-25% for an oatmeal stout. A small percentage of oat flakes is nice in Belgian-style white beers. Oat flakes tend to make a sticky mash. The more used, the stickier the mash. To counteract this, add more foundation water. Use a ratio of 3.0 to 3.2 parts of water to 1 part grist. The run-off from the lauter will remain rather milky, but clears during filtration.