Flaked Oats for Brewing
Flaked Oats for Brewing
Flaked Oats for Brewing

Flaked Oats for Brewing

$2.99
Flaked Oats deliver silky mouthfeel and enhanced body, making them ideal for NEIPAs, oatmeal stouts, and other styles that benefit from smooth texture and stable haze.
  • Packed Fresh, To-Order
  • Adds body, improves head retention
  • 2.5°L – pale color with silky mouthfeel
  • 1 lb ships in our resealable pouch. 2+ lb comes in a stay fresh heat-sealed bag.
Lovibond
Lovibond refers to a scale used to measure the color of malt, wort, and beer. It's a visual method, comparing a sample to a series of colored glass discs or color charts. The scale is still widely used, especially for describing the color of malts, and is closely related to the Standard Reference Method (SRM) for measuring beer color. 
Scale from 10°-120°
Product Analysis
This typical analysis is not to be construed as product specification. Typical analysis represents average values, not to be considered as guarantees, expressed or implied, nor as a condition of sale.

Malt Style, Adjunct
Flavor, Mild, grainy, slightly creamy; neutral oat character
Color, Pale cream to light straw
Lovibond, 2.5ºL
Benefits, Enhances body, creaminess & softens hop bitterness

Flavor Notes

Flaked Oats provide a mild, grainy, slightly creamy oat character with minimal sweetness. Their flavor impact is subtle and supportive rather than dominant.

Mouthfeel Impact

Adds smooth, silky texture and fuller body. Oats increase creaminess and soften hop bitterness, making them especially valuable in hazy and hop-forward styles.

Brewing Performance

  • Enhances body and mouthfeel
  • Promotes haze stability in NEIPAs
  • Improves head retention
  • Pale color contribution (2.5°L)
  • Helps balance bitterness in highly hopped beers

Oats contribute beta-glucans that improve texture and create the signature softness found in modern hazy styles.

Best Used In:

  • Oatmeal Stout
  • New England IPA (NEIPA)
  • Hazy IPA
  • Cream Ale
  • Porter

Flaked Oats are especially useful in beers where softness, haze, and smooth mouthfeel are desired. They are a key ingredient in modern hazy IPAs and traditional oatmeal stouts.

In All-Grain Brewing

Use 5–10% to add smoothness and body. Increase to 10–20% in hazy IPAs for enhanced mouthfeel and haze, or 20–25% in oatmeal stouts for fuller creaminess.

In Partial Mash Brewing

Include in the mash portion with sufficient base malt to ensure proper enzymatic conversion.

In Extract Brewing

Flaked Oats should be mashed with base malt for proper starch conversion. They cannot be steeped alone.

Pairing Suggestions

Pairs well with:

  • 2-Row malt
  • Pale malt
  • Wheat malt
  • Carapils
  • English ale yeast
  • American ale yeast
  • High-oil hop varieties
Usage Rates
5 - 10% in Pale Ales & Cream Ales to add smoothness
10 - 20% in New England IPAs to enhance silky body and haze
20 - 25% in Oatmeal Stouts for full body and creamy mouthfeel
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We’re committed to your first batch being a great one. If something goes sideways, we’ll help you troubleshoot or replace what you need - fast.
Flaked Oats for Brewing
$2.99

Frequently Asked Questions

No. Flaked Oats are an adjunct and must be used with a base malt for enzymatic conversion.

Yes. They must be mashed with base malt to convert starches into fermentable sugars.

Use 5–10% for subtle body, 10–20% for hazy IPAs, and up to 25% for oatmeal stouts.

They add creaminess and soften bitterness but contribute minimal sweetness.

Yes. They help promote stable haze in styles like NEIPAs.

Yes, but typically at lower percentages to enhance body without changing flavor significantly.

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