Flaked Oats for Brewing

Flaked Oats are a versatile adjunct used to add body, smooth texture, and enhanced foam stability to a wide range of beer styles. Brewers use them to create the soft, creamy mouthfeel associated with Oatmeal Stouts, New England–style IPAs, Cream Ales, and other beers that benefit from additional fullness. Their neutral flavor contribution and ability to round out sharper hop profiles make them a reliable choice for recipes that emphasize balance and drinkability.

At 2.5° Lovibond, Flaked Oats impart a pale straw color and a mild, grainy sweetness that integrates easily with both light and dark malt bills. They help build a silky mouthfeel and contribute to long-lasting foam stability, especially in hazy or high-protein beers. Because the oats are pre-gelatinized, they can be added directly to the mash without special preparation, offering a straightforward way to improve body and texture.

When designing a recipe, Flaked Oats can be used at 5–10% of the grain bill to add subtle smoothness or up to 25% for distinctly creamy character. They pair well with base malts, wheat malt, and flaked adjuncts to create richer mouthfeel and softer malt profiles. Suitable for a broad range of ale and lager styles, Flaked Oats provide an easy, effective way to enhance body, head retention, and overall mouthfeel while maintaining a clean, balanced finish.