Flaked Oats - Riverbend
Silky Smooth Mouthfeel • Creamy Full Body • The Texture Builder
Flaked Oats are steamed, rolled whole oats prized above all for texture: they make beer noticeably silkier, creamier, and fuller on the palate. The high levels of proteins, lipids, and beta-glucans in oats are what give oatmeal stouts their velvet smoothness and hazy IPAs their signature soft, pillowy drink.
With an extract potential of 33 PPG and a color of just 1 °Lovibond, Flaked Oats contribute modest gravity and essentially no color — their job is mouthfeel, not flavor or appearance. The flakes are pre-gelatinized, so they go straight into the mash alongside your base malt.
Flavor & Aroma Profile
- Silky, slick mouthfeel
- Creamy, rounded full body
- Very subtle oatmeal and light grain flavor
- Soft haze contribution
- Smoother, gentler perception of bitterness and roast
A modest addition rounds off rough edges and adds gentle creaminess; push the rate higher and the beer turns distinctly plush and velvety — the hallmark of oatmeal stouts and modern hazies alike.
Brewing Applications
Flaked Oats are a staple ingredient in many smooth, full-bodied beer styles, including:
- Oatmeal Stout
- New England IPA
- Sweet Stout
- Pastry Stout
- Oat Cream IPA
- Saison
They are also a quiet upgrade in porters, brown ales, and even pale ales whenever a smoother, rounder palate is the goal.
Usage Recommendations
Flaked Oats are typically used at 5–25% of the grain bill. Around 5–10% adds subtle silkiness and improved body, while 15–25% creates the lush, creamy texture of oat-forward stouts and IPAs. They carry no enzymes, so mash them with a strong base malt, and consider rice hulls at higher rates to keep the lauter flowing.
Pair them with flaked wheat in hazy IPAs for layered softness, or with roasted malts in stouts where their creaminess tames the roast.
Specifications
- PPG (Points Per Pound Per Gallon): 33
- Color: 1 °Lovibond
- Flavor Notes: Silky, smooth body, creamy
- Usage Rate: 5–25% of grain bill
- Beer Styles: Oatmeal stouts, NEIPAs, sweet stouts, pastry stouts, saisons
Whether you're crafting a velvety oatmeal stout, a pillowy hazy IPA, or simply smoothing out a favorite recipe, Flaked Oats provide the silky, creamy texture nothing else quite replicates.
Original: $0.19
-63%$0.19
$0.07
Description
Silky Smooth Mouthfeel • Creamy Full Body • The Texture Builder
Flaked Oats are steamed, rolled whole oats prized above all for texture: they make beer noticeably silkier, creamier, and fuller on the palate. The high levels of proteins, lipids, and beta-glucans in oats are what give oatmeal stouts their velvet smoothness and hazy IPAs their signature soft, pillowy drink.
With an extract potential of 33 PPG and a color of just 1 °Lovibond, Flaked Oats contribute modest gravity and essentially no color — their job is mouthfeel, not flavor or appearance. The flakes are pre-gelatinized, so they go straight into the mash alongside your base malt.
Flavor & Aroma Profile
- Silky, slick mouthfeel
- Creamy, rounded full body
- Very subtle oatmeal and light grain flavor
- Soft haze contribution
- Smoother, gentler perception of bitterness and roast
A modest addition rounds off rough edges and adds gentle creaminess; push the rate higher and the beer turns distinctly plush and velvety — the hallmark of oatmeal stouts and modern hazies alike.
Brewing Applications
Flaked Oats are a staple ingredient in many smooth, full-bodied beer styles, including:
- Oatmeal Stout
- New England IPA
- Sweet Stout
- Pastry Stout
- Oat Cream IPA
- Saison
They are also a quiet upgrade in porters, brown ales, and even pale ales whenever a smoother, rounder palate is the goal.
Usage Recommendations
Flaked Oats are typically used at 5–25% of the grain bill. Around 5–10% adds subtle silkiness and improved body, while 15–25% creates the lush, creamy texture of oat-forward stouts and IPAs. They carry no enzymes, so mash them with a strong base malt, and consider rice hulls at higher rates to keep the lauter flowing.
Pair them with flaked wheat in hazy IPAs for layered softness, or with roasted malts in stouts where their creaminess tames the roast.
Specifications
- PPG (Points Per Pound Per Gallon): 33
- Color: 1 °Lovibond
- Flavor Notes: Silky, smooth body, creamy
- Usage Rate: 5–25% of grain bill
- Beer Styles: Oatmeal stouts, NEIPAs, sweet stouts, pastry stouts, saisons
Whether you're crafting a velvety oatmeal stout, a pillowy hazy IPA, or simply smoothing out a favorite recipe, Flaked Oats provide the silky, creamy texture nothing else quite replicates.
