Hey, how much can you replace malt grains with oatmeal? I ask cause I'm
kind of poor and thought it would be good to brew an allgrain beer. I
understand the uses of enzymes and stuff, and these will work on any kind
of starch breaking them down to simple sugars. Thought it would be a
rewarding experiment to try and any advice you can give would be
appreciated.
-gc

G_cowboy_is_that_a_Gnu_Hurd? <vvosen@cpinternet.com> wrote in message news:<10ikoo37c4t2a0a@corp.supernews.com>...[color=blue]
> Hey, how much can you replace malt grains with oatmeal? I ask cause I'm
> kind of poor and thought it would be good to brew an allgrain beer. I
> understand the uses of enzymes and stuff, and these will work on any kind
> of starch breaking them down to simple sugars. Thought it would be a
> rewarding experiment to try and any advice you can give would be
> appreciated.
> -gc[/color]

I remember someone a while back doing a very large percentage of
oatmeal in a beer as an experiment. I think as high as 80% of the
grain bill. I am not sure how you would keep your mash tun from
getting gummed up though - maybe a lot of rice hulls and a really thin
mash? I also remember the guy talking about a strange off flavor with
such a high percentage of oats... Don't know how it would be cheaper
though.

A cheap beer to make is Belgian Wit because I make mine with 5 pounds
of Belgian pale malt and 5 pounds of raw wheat berries I get at Whole
Foods for about $.69 a pound.

_Randal