These are unmalted oats that have been de-husked, steamed, and then rolled between heated rollers to form flakes. The cooking and rolling process ‘gelatinizes’ the starches, making them readily soluble and digestible by the enzymes in the mash. This allows the flakes to be added directly to the mash without any special treatment.

Oats can be used up to 30% of the grain bill, and add a distinctive full bodied grainy/oaty flavor, and silky smooth texture. Classic for rich and smooth oatmeal stouts, oats can be used in a wide variety of styles to add a little ‘something special’. 2°L