Let's talk about one of brewing's best-kept secrets – oats. Not the porridge you might have had for breakfast, but a proper game-changer that can transform your homebrew from ordinary to absolutely brilliant.
Oats fall under the category of adjuncts, which is brewing speak for anything that isn't malted barley but still brings fermentable sugars to your brew. Now, we know adjuncts get a bit of stick – largely because of the cheap corn and rice fillers used in mass-market lagers. But writing off all adjuncts because of those examples would be like dismissing all British cheese because you once had a dodgy slice of processed stuff.
The truth is, adjuncts can be absolutely fantastic when used properly. Think Belgian candi sugars, rye, various fruits, and of course, our star ingredient today – oats.
What Makes Oats So Special?
Here's the thing about oats: they're absolutely brilliant at creating body and that lovely silky mouthfeel that makes you want to savour every sip. They're packed with starches and beta-glucans (essentially natural thickening agents) that stick around after fermentation, giving your beer proper substance and texture.
Traditional British stouts benefit enormously from about 10% oats in the grain bill – they become smoother, slightly sweeter, and much more satisfying to drink. It's like the difference between a weak cup of tea and a proper brew that's been left to stand for just the right amount of time.
Interestingly, some brewing boffins reckon you might need up to 18% oats before you really notice that signature silky character. The downside? Too many oats can make your mash thick as treacle, turning lautering into a right faff.
Top tip: Always include a beta-glucan rest at 40-50°C for half an hour. This breaks down the gums that can cause issues whilst keeping all the good textural benefits.
Your Oat Options Explained
Flaked Oats - These are your easiest option – just pop down to the supermarket and grab some instant porridge oats. They've already been through the gelatinisation process, so you can chuck them straight into your mash. Cheap, cheerful, and they work a treat.
Oat Malt - Works much like any other malted grain – it's got its own enzymes and converts beautifully. Still worth doing that beta-glucan rest though, even with malted oats.
Whole Oats - These need a bit more work since they haven't been processed. You'll need to do what's called a cereal mash – sounds complicated but it's actually quite straightforward. Mix your oats with 30% base malt (you need those enzymes), add enough water to keep everything loose, heat to about 70°C, and hold for 5-10 minutes. Then add the whole lot to your main mash.
Beyond Dark Ales: Getting Creative
Don't think oats are just for stouts and porters. That creamy texture works wonderfully in pale ales too, creating what we like to call a 'pillowy' mouthfeel that can make hop-forward beers absolutely sublime. It's particularly effective in modern British IPAs where you want those hop flavours to shine without any harsh edges.
Recipe Showcase: British Oat Pale Ale
Here's a recipe that shows off what oats can do in a lighter beer:
Beer Specifications:
- OG: 1.053
- FG: 1.015
- EBC: 8.8
- IBU: 49
- ABV: 4.8%
Grain Bill:
- 4kg Maris Otter (77%)
- 900g Flaked Oats (17%)
- 300g Wheat Malt (6%)
Hop Schedule:
- 18g Magnum at 60 minutes
- 50g Simcoe at flameout
- 50g Citra at flameout
- 50g Ekuanot at flameout
- 70g Citra for dry hopping
- 70g Ekuanot for dry hopping
Method: Single infusion mash at 65°C for 60 minutes
This beer is absolutely lovely – the oats provide that smooth, creamy foundation whilst the hops deliver brilliant citrus and tropical notes. It's like drinking liquid sunshine with proper substance behind it.
The beauty of brewing with oats is their versatility. Whether you're crafting a traditional British bitter with that perfect creamy head or experimenting with modern pale ales that need a bit more body, oats deliver every time.
We've been brewing with oats for years now, and they never fail to impress. There's something deeply satisfying about creating a beer with that perfect, silky texture that makes people pause and appreciate what they're drinking.
So next time you're planning a brew, consider adding some oats to the mix. Your taste buds (and anyone lucky enough to share a pint with you) will be absolutely chuffed with the results.
Visit our UK store for all your oat brewing essentials
Grainfather Team
