Flaked oats are a pregelatinized form of oats that lend an incredible texture that is described as creamy and silky to beers. For this reason, they are often used to make oatmeal stouts. Flaked oats must be mashed with base malt for conversion. Rolled Oats consist of dehusked oat grains that have been steamed and rolled at high temperature. They will give a smooth, creamy mouthfeel to finished beers. Oats are an interesting adjunct for brewers. It is well documented that Oats give the beer a fuller body and silky mouthfeel, making them a popular addition in dark beers such as stouts. Stouts made with about 10% oats have a sweeter, smoother flavour.
Oats contain starches and gums (beta-glucan) which thicken the body of a beer. These remain in the beer after fermentation and can be perceived as an oily slickness in the mouth. Flaked/Rolled Oats do not require milling before being added to the mash. This product is fresh-smelling, free from any extraneous material. Why not try some in your next brew?