Flaked Oats
Rolled oats added to the mash for a silky, full mouthfeel, central to oatmeal stouts and hazy IPAs.
What Flaked Oats is
Flaked oats are rolled, pre-gelatinised oats that can be added straight to the mash. They contribute beta glucans and lipids that give a beer a distinctly smooth, silky, full mouthfeel without adding much flavour of their own.
They are the defining ingredient of the oatmeal stout and a key part of the soft, hazy body of a New England IPA. Because they lack husk and are sticky, they are used alongside husked barley malt to keep the mash flowing.
Colour and flavour
Colour: 1 to 2 degrees Lovibond. Malt colour is measured in degrees Lovibond, or the metric EBC, and is a rough guide to flavour intensity as well as to the shade the malt lends the beer.
Flavour and character: Neutral in flavour but adds a notably smooth, silky, full body..
How much to use
Typical proportion of the grist: 5 to 20% of the grist. Adjust to taste and to the style you are brewing; the figures here are a starting point, not a rule.
Flaked Oats is an adjunct. It is added to the mash alongside husked malt, which keeps the mash flowing, and contributes body or a lighter finish rather than much flavour. It is central to styles such as Oatmeal Stout, New England Ipa and Imperial Stout, where it does much to define the flavour and colour, and it can be used in smaller amounts in many other beers. As with any grain, the right amount depends on the beer you are building, so treat the proportions here as a tested starting point rather than a fixed rule.
| Property | Value |
|---|---|
| Malt type | Adjunct |
| Colour | 1 to 2 degrees Lovibond |
| Typical proportion | 5 to 20% of the grist |
| Flavour | Neutral in flavour but adds a notably smooth, silky, full body. |
Typical published figures; maltsters vary.
Get the right part
Open the YeastMatch fitment toolGet the exact fitment for your setupRelated
Sources: BJCP Beer Style Guidelines ยท How to Brew (John Palmer), malt reference