I brewed today with Crisps Naked Oat malt (not Golden Naked Oats, just malted Naked Oats). Two things happened:
I used 5% in a Porter.
1. Mash efficiency dropped by 5%.
2. I ran out of sparge water and came up slighty short in pre boil volume.
So, just wondering, do Oats absorb more water than barley? Also, I added 50g Oat Husks, same question for them. The Oat husks were in the recipe grain bill.
Also, do I need to mash longer, I mashed for an hour as always, is that why efficiency was down?
I used standard infusion mash at 154F
I used 5% in a Porter.
1. Mash efficiency dropped by 5%.
2. I ran out of sparge water and came up slighty short in pre boil volume.
So, just wondering, do Oats absorb more water than barley? Also, I added 50g Oat Husks, same question for them. The Oat husks were in the recipe grain bill.
Also, do I need to mash longer, I mashed for an hour as always, is that why efficiency was down?
I used standard infusion mash at 154F