Briess Flaked Oats

CHARACTERISTICS / APPLICATIONS

 Brewers Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and
efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the
naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with
other grains.

 Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time
will be normal.

 There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of
adding them to the mash.

 Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the
malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes.

 Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts.

 Use 5-25% of the total grist for an Oatmeal Stout.

 Use a small percentage in Belgian Wit Beers.

Flaked Oats Technical Information Sheet