Flaked Oats | per lb

Flaked Oats are a versatile brewing adjunct used to add creamy mouthfeel, fuller body, softness, and texture to beer. Traditionally associated with Oatmeal Stout, they have become especially popular in modern Hazy IPA and New England IPA (NEIPA) recipes where a soft, full palate and stable haze are desired.

At approximately 0.94–1.12° Lovibond, Flaked Oats contribute virtually no color. Their flavor is relatively mild, with subtle oatmeal, cereal, and grain-like notes, allowing them to increase body and texture without competing heavily with malt, hops, or yeast character.

In Oatmeal Stout, flaked oats help create the characteristic smooth, creamy mouthfeel and substantial body associated with the style. In Hazy IPA and NEIPA recipes, they are commonly used to create a softer, fuller texture while contributing proteins and other compounds that can help support haze and foam.

Flaked Oats can also be used in Belgian Witbier and other styles when a smaller addition of body and softness is desired.

Because they are pre-gelatinized, Flaked Oats do not require cooking before use. Simply add them directly to the mash with your other grains. They do not provide sufficient enzymes to convert themselves, so they should be mashed alongside an appropriate enzymatic base malt.

Higher percentages of oats can make the mash thicker and may slow lautering. When using a substantial amount, rice hulls can be helpful for improving mash drainage without adding flavor or fermentable extract.

Why Brew With Flaked Oats?

• Adds a smooth, creamy mouthfeel
• Increases body and palate fullness
• Creates a soft texture particularly desirable in Hazy IPA and NEIPA
• Contributes mild oatmeal, cereal, and grain-like notes
• Can help support haze and foam
• Approximately 0.94–1.12°L
• Pre-gelatinized — no pre-cooking required
• Use alongside an appropriate enzymatic base malt
• Commonly used at approximately 5–25% of the grain bill in Oatmeal Stout
• Smaller additions work well in Witbier and other styles
• Excellent for Oatmeal Stout, Hazy IPA, NEIPA, Juicy IPA, Witbier, and other beers where additional body and softness are desired

For brewers looking to create a soft, creamy, full-bodied beer, Flaked Oats are one of the most useful adjuncts available. They are a classic ingredient in Oatmeal Stout and a modern favorite in Hazy IPAs and NEIPAs where a plush mouthfeel, fuller body, and persistent haze are part of the desired character.