Oat Whisky

[bourbonbob1]

So I had all these odds and ends lying around, 1/2 lb of wheat, 1 1/2 lbs of steel cut oats, and 2 lbs of malted barley grains, so I mixed them with three gallons of water, 5 lbs of sugar, and for measure, I had a can of nut brown ale syrup lying around which I also threw in there! Boiled it on low for two hours, cooled it, and pitched 2 oz of yeast. Fermenting now. I don't know what the end result will be but at least I got rid of all those bits and pieces in my brewer's closet! Will let you know what happens!

[freshwaterjellyfish]

how did it turn out? two yr ferment is a long one..

[still_stirrin]

how did it turn out? two yr ferment is a long one..

Zombie thread???

[Bigbob]

Did a search, that was his last post. Zombie indeed.

[Kegg_jam]

Ok, I like zombies.

Was thinking about gettin a bag of rolled oats at tractor supply. How long Ya reckon it'll take to gelatinize those?

Off to research 'rolled oats'

[firewater69]

I use the crimped oats, they still have the husk, which helps if you sparge, and they have already been steamed, so I just mash them with my malt.

[still_stirrin]

Interesting KJ.

I was in TSC just yesterday (picked up a bag of cracked corn) and I was looking at their rolled oats. I'm wondering the same thing as you...smooth whiskey...just add some cracked corn and some barley malt and see how that goes. I have rye malt too, but the rolled oats just sounded nice and smooth....I know how it is in a beer...creamy.
ss

[Kegg_jam]

I think I'm gonna grab a bag this weekend.

It funny, I have a Southern States practically in my back yard. I think at the register they must think I'm some kind of grain pervert or something...

[ben stiller]

+1 on the crimped oats. I have used both and the crimped are much nicer to deal with. Oats are notoriously slimy and the rolled oats are far worse. In fact when I press crimped oats the result is a grain nearly as dry as corn. Pain to clean the pressing bag after rolled oats. My 2 cents.

Edit. Conversion seems the same between the two. I also tried slightly grinding the crimped oats and found it unnecessary.

[still_stirrin]

I did a little internet search and the web says that they're both about the same: crimped and rolled....both processes to improve digestion in horses. The crimped, as you've noted, has a bit more of the husks intact and therefore gives slightly more fiber, aiding the bowel function. But both have good protein content.

I see where the rolled oats would become more sticky in the mash, especially if used in higher ratios. Rolling the steamed oats between high pressure rollers is how Quaker oats are made and we know how sticky those become in "porrage". But if mashed with enough barley or rice hulls to keep the mash loose, they would be an elegant adjunct in the beer, giving it that creamy smooth texture and flavor. And the rolling process gelatinizes the starch making it available for conversion with enzymes (no boiling needed).

I don't think I'd attempt anything near a 50/50 mash, but 15 to 20% oats would be nice. I imagine it would make a smooth whiskey. We'll see....
ss

[firewater69]

15-20% has worked well for me, I use oats in several recipes, it only took one time of dealing with steamed (in that volume) to switch to crimped. to each his own, from my experience I want the husks on my oats. YMMV

[freshwaterjellyfish]

i was sipping on my oats last night. i kept it clear and used only oats (steel cut, rolled, scotch, and granola). i find it brilliant but am trying to put my finger on the taste description...smokey/spicy?? something along those lines..
i love reading threads on oats. its a whisky with a special taste to it..the more i get the more experienced chatting on the subject, the better the next batch will be...
thanx

[thecroweater]

Yep its good, a lot of BS around about it having no flavour, prolly by guys that don't use oat malt. Try doing any grain without malt and see how insipid it is

[firewater69]

I have a mash fermenting now that has 18% oats in it along with corn malt, 2 row malt, some victory and wheat. it smells pretty damned good in the shed. I toasted some of the oats, gives it a nutty aroma.

[jedneck]

I have a mash fermenting now that has 18% oats in it along with corn malt, 2 row malt, some victory and wheat. it smells pretty damned good in the shed. I toasted some of the oats, gives it a nutty aroma.

That sounds like a damn good drop, you gonna keep it white or oak it?
I use oats in almost every mash i make. I like the smooth creamy smooth flavour.

[firewater69]

I'll prolly just keep it white.15 gallon recipe, 8# corn malt, 5# cracked corn, 8# 2 row,6# crimped oats(4# were toasted @ 350°), 4# victory, & 2# wheat malt. gelatinized cracked corn then step mashed the rest and sparged, hit a 1.07. edit: I just measure out my corn and oats with a scoop so I could be a little heavier on it, the wife took my scales, so I just wing it but it all works out.

[ben stiller]

This thread just drove me to taste my first AG. It is white and about a week old. Have not had time to char the oak for it yet. The first strip was with rolled oats and the remaining ones were with crimped. The grain bill was 50% cracked corn and 50% oats converted with enzymes. I have to say the taste is pleasant for week old white
dog. Better than any of my sugar washes were at this point. Think I will stay with Ag for a while. Maybe mix up the bill a little next time.

[firewater69]

This thread just drove me to taste my first AG. It is white and about a week old. Have not had time to char the oak for it yet. The first strip was with rolled oats and the remaining ones were with crimped. The grain bill was 50% cracked corn and 50% oats converted with enzymes. I have to say the taste is pleasant for week old white
dog. Better than any of my sugar washes were at this point. Think I will stay with Ag for a while. Maybe mix up the bill a little next time.

most of my recipes have several different grains, once I learned what each grain brought to the mix it was pretty easy to build a good recipe, I have yet to try liquid enzymes (nothing against them) I just love the taste of malted grains, and that's the way I've always done it. So mix it up and have fun with it Ben.

[ben stiller]

Thanks FW. I went heavy on the oats for exactly what you said. I wanted to taste the oat profile to see what it brings.

[HDNB]

Yep its good, a lot of BS around about it having no flavour, prolly by guys that don't use oat malt. Try doing any grain without malt and see how insipid it is

i'd agree. some malt really brings the flavour to the table.

[Kegg_jam]

So are you guys saying that the oats need to be malted or just that some malted grain of some kind in the grain bill is best?

[jedneck]

I believe what they are saying is that without some malt in the bill it will be thin, not very deep flavour. I just started a four grain enzyme converted sourmash. I'm gonna see how it compares to a similar bill converted with malt.

[firewater69]

I believe what they are saying is that without some malt in the bill it will be thin, not very deep flavour. I just started a four grain enzyme converted sourmash. I'm gonna see how it compares to a similar bill converted with malt.

I'm very curious how that turns out Jed, be sure to keep us updated on this. all I have ever done is mashing with enough malt to convert everything, but the taste of say malted corn to cracked corn is very different to my taste buds. enquiring minds want to know.

[jedneck]

I believe what they are saying is that without some malt in the bill it will be thin, not very deep flavour. I just started a four grain enzyme converted sourmash. I'm gonna see how it compares to a similar bill converted with malt.

I'm very curious how that turns out Jed, be sure to keep us updated on this. all I have ever done is mashing with enough malt to convert everything, but the taste of say malted corn to cracked corn is very different to my taste buds. enquiring minds want to know.

I have a little bit of a very similar bill that was converted with dirty home malt. I have one more gen of the enzyme mash to strip then I'll do a spirit run. Hope to get comparison at jedfest from unbiased minds.

[HDNB]

what jed sed. i tried a cob enzyme only and then the same cob with as little as 5% barley malt added and it was noticeable. it really hit stride at about 20% malt, still using enzymes and the same cob bill to prove out the theory.
some of the experiment was detailed in moosemilk's low/no enzyme thread.
have not tried malt oat yet though

[Kegg_jam]

Cool. I've been using home malted and lightly roasted barley, and just started using rye. Can't wait to add some oats.

[thecroweater]

Ya do know the roasted malt has a DP of a whopping Zero . I malt oat and I can add twice that volume in unmalted but as I like the flavour lately I have used mostly to all malted but taste is subjective so there is no wrong way

[HDNB]

i tried Jimbos all malt a couple times...one failed. the other is very, very rich.

[Kegg_jam]

Ya do know the roasted malt has a DP of a whopping Zero .

Maybe roasting is the wrong term...? I seem to have plenty of DP. After drying thoroughly I put it in the oven at 170F for a couple hours. Makes it easier to remove the sprouts. I thought I was making Pale Malt but perhaps I was mistaken.

[firewater69]

Ya do know the roasted malt has a DP of a whopping Zero .

Maybe roasting is the wrong term...? I seem to have plenty of DP. After drying thoroughly I put it in the oven at 170F for a couple hours. Makes it easier to remove the sprouts. I thought I was making Pale Malt but perhaps I was mistaken.

nope your fine at 170°, if I'm not mistaken 200° is about the max temp for a pale malt.