Anyone have experience adding oats to the boil? I'm thinking of boiling 2 lbs in a separate pot on the stove with a gallon or so of water, then straining and adding the 'oat juice' to the boil. Thoughts? My reasoning for not just adding them to the mash, is because I'm souring the wort, and I have a base grain bill that's always worked for lacto souring, and I wanna stick with that. Appreciate anyone who's had experience with infusing oats post-mash. Thanks!
I'm going for a sort of NE-style berliner weisse, with lots of whirlpool hop additions and dry hopping. Do you think the oats would help contribute more body?
Maybe. They are high in Beta Glucans, which would add perceptible body in high enough concentrations. But the same thing would happen if they were mashed.
Great, thanks. I'm trying to avoid oats in the mash on this batch so sounds like adding them to the boil with this method will give me similar results.
Cool let us know how it turns out. Definitely throw them in some sort of mesh bag or that mess you wanted to avoid by mashing them will be stuck in your kettle.
Here is a Mad Fermentationist post about adding oats to the boil in a stout. For what it's worth, he ended up going with oats in the mash, but he was brewing a different beer and had different objectives than you do. That's a lot of hops for a Berliner, are you kettle souring it?
Cool, thanks. Good to know. I am kettle souring. I've settled on a quick boil with 2 lb oat steep. No bittering hops, but 3 oz Citra at flameout/whirlpool for 10 min, and another 2 oz dry hop (bio transformation) with Citra. 100% brett fermentation with Apricots. Hazy, sour and tropical is what I'm aiming for, and I've got a lot of citra to use up in my freezer!
