Fermentable
Brewers Oat Flakes — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- adjunct-grain
- Malt class
- non-buffering
- Color
- 2.5 °L (5.4 EBC)
- Extract, fine-grind dry basis
- 70.0 %
- Moisture
- 8.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 25 % of grist
- Needs mashing
- Yes
Description
Dehulled oats, pre-cooked and flaked for the brewhouse, which is what buys you a normal single-infusion mash and a normal lauter. Briess put the yield below their other flakes on purpose — 70 % extract at 8 % moisture, the hull having gone — and warn that the sticky mouthfeel shows up even in small doses. Five to twenty-five percent for an oatmeal stout; a couple of percent is plenty in a wit.
Source
brewingwithbriess.com (PDF)