Rolled Oats

All Fermentables

Fermentable Profile based on 1,583 recipes

Prevalence

1.0%

Malt Type

Oats

Colour

2 SRM

Typical Grain Bill

~8%

Origin

Australia

Supplier

Blue Lake Maltings

Diastatic Power

Max %

30%

Rolled Oats lend a smooth, silky mouthfeel and a creaminess to a beer. Rolled oats have had their starches gelatinized (made soluble) by hot rolling, and are most readily available so do not require cereal mashing and can be added directly to the mash. 5-30% grist range is typical for usage. Excessive levels can create mashing issues, impart overly dusty flavours, an oily mouthfeel, and disrupt head retention. Sourced through Blue Lake Maltings (Australia)

Lab Guidance

Colour

2.8 SRM 2.8 SRM

2.5 SRM

Max %

0% 30%

Common Styles

6% Oatmeal Stout (9%) (96)
5% Specialty IPA: New England IPA (10%) (205)
3% American Porter (8%) (39)
2% American Stout (7%) (40)
2% Dry Stout (7%) (20)
2% Sweet Stout (8%) (32)
2% Witbier (7%) (30)
1% English IPA (8%) (16)
1% American IPA (8%) (182)
1% Weissbier (6%) (29)
1% Imperial Stout (8%) (21)
1% American Pale Ale (8%) (112)
1% American Light Lager (6%) (27)
1% Blonde Ale (8%) (30)
1% Saison (5%) (21)

bar = % of [style] recipes using this fermentable · (median grist %) · recipe count

Details

Type: Grain

Potential: 1.032

Protein: 13.0%

Moisture: 9.9%

Mash Recommended: Yes