Ever noticed how some beers have that amazing creamy texture that makes them feel substantial and satisfying, while others seem thin and watery? The secret often lies in one humble ingredient that's probably sitting in your kitchen cupboard right now – oats.
As Kiwi brewers, we're always looking for ways to make our beers stand out, and oats are one of those ingredients that can genuinely transform your brewing game. They're what we call an adjunct – basically any non-malt ingredient that contributes fermentable sugars to your brew.
Now, adjuncts sometimes get a bad reputation because of the cheap corn and rice used in mass-produced lagers, but that's like writing off all New Zealand wine because you once had a terrible bottle. Quality adjuncts like Belgian candi sugars, rye, local fruits, and our focus today – oats – can create absolutely stunning beers when used thoughtfully.
The Magic of Oats: What They Actually Do
Oats work their magic through beta-glucans and starches that create body and that distinctive silky mouthfeel that beer lovers rave about. These compounds survive fermentation, giving your finished beer a texture that's genuinely luxurious.
In traditional brewing, about 10% oats in your grain bill starts to make a noticeable difference, particularly in darker styles where they add smoothness and a subtle sweetness that balances roasted flavours beautifully. However, recent brewing research suggests you might need closer to 18% before that signature oat character really shines through.
The challenge? Higher oat percentages can make your mash viscosity increase dramatically, potentially turning lautering into a real headache. The solution is including a beta-glucan rest at 40-50°C for 30 minutes, which breaks down the problematic gums while preserving all the texture benefits.
Pro brewing tip: This rest step is particularly important in New Zealand's variable water conditions – it helps ensure consistent results regardless of your local water profile.
Oat Varieties for Kiwi Brewers
Question: What's the easiest oat option for homebrewers?
Flaked oats, hands down. You can pick these up from any supermarket – just grab instant porridge oats. They've been pre-gelatinised, so they integrate straight into your mash without any fuss. They're affordable, readily available, and work brilliantly.
Question: Are malted oats worth the extra cost?
Absolutely, if you want to explore traditional approaches. Oat malt behaves like other malted grains and brings its own enzymatic activity to the party. We still recommend that beta-glucan rest for optimal results, but the flavour profile is distinctly different from flaked oats.
Question: What about using whole oats?
Whole oats require a cereal mash – sounds complex but it's actually straightforward. Combine your oats with 30% base malt (you need those enzymes for conversion), add enough water to maintain a thin consistency, heat to 70°C, and hold for 5-10 minutes. Then add this mixture to your main mash. It's a bit more work but gives you complete control over the process.
New Zealand Applications: Beyond Traditional Styles
Here in New Zealand, we're not bound by traditional brewing rules, and oats work brilliantly beyond classic stouts and porters. They're particularly effective in pale ales and IPAs, where they provide a creamy foundation that showcases our fantastic local hop varieties.
Think about how oats could enhance beers featuring Nelson Sauvin, Motueka, or Riwaka hops – that silky texture creates a perfect canvas for those distinctive Kiwi hop flavours to shine. It's like having the best of both worlds: serious hop character with genuine drinking satisfaction.
Recipe Feature: Kiwi Oat Pale Ale
This recipe demonstrates how oats can elevate a hop-forward beer:
Beer Stats:
- OG: 1.053
- FG: 1.015
- EBC: 8.8
- IBU: 49
- ABV: 4.8%
Grain Schedule:
- 4.0kg Maris Otter (77%)
- 900g Flaked Oats (17%)
- 300g Wheat Malt (6%)
Hop Programme:
- 18g Magnum @ 60 minutes
- 50g Simcoe @ flameout
- 50g Citra @ flameout
- 50g Ekuanot @ flameout
- 70g Citra (dry hop)
- 70g Ekuanot (dry hop)
Mashing: Single infusion at 65°C for 60 minutes
This beer showcases exactly what oats bring to the table – that smooth, creamy mouthfeel allows the tropical hop flavours to really sing without any harsh edges. It's substantial enough to satisfy but bright enough to be genuinely refreshing.
The beauty of using oats in New Zealand brewing is their versatility across our diverse climate conditions. Whether you're brewing in Auckland's humidity or Canterbury's dry conditions, oats help create consistent body and texture that makes your beers genuinely memorable.
Ready to start experimenting with oats? Your brewing will never be quite the same again – and that's definitely a good thing. These techniques work brilliantly with our local ingredients and brewing conditions, so you're set up for success from the start.
Visit our NZ store for all your oat brewing essentials
Grainfather Team
