Flaked oats provide little aroma and flavor contribution to your beer. However, because of the high gum and protein content, using flaked oats increases your beer’s body and smoothness. It can also increase the haze potential. You can use it to make Belgian and French Ales and Stouts. These are oats that have been steamed and rolled to gelatinize their starches, making them accessible for conversion to sugars. Because the grain is un-malted, it does not possess the enzymes required for this conversion by itself and it must be mashed with malted grains. Because it has been processed into flaked form, pre-cooking flaked oats is unnecessary to gelatinize its starches. It is ready for you to add directly to your mash to convert its starches to fermentable sugars.
Weight 1 lb