Australian Flaked Oats for Silky Mouthfeel and Fuller Body
Create a smooth, creamy texture with Blue Lake Milling Rolled / Flaked Oats. Made from premium Australian oat kernels that have been steamed and rolled into flat flakes, these unmalted brewing oats can be added directly to an all-grain mash without milling.
Flaked oats contain beta-glucans, proteins and natural lipids that contribute body, softness and a distinctly silky mouthfeel. They are a classic ingredient in Oatmeal Stout and are widely used in New England IPA, Hazy IPA, Hazy Pale Ale and other modern beer styles requiring a fuller, rounded texture.
Their mild nutty and cereal character adds depth without overpowering roasted malt, expressive hops or fermentation character.
Why You’ll Love Blue Lake Milling Flaked Oats
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Produced from premium Australian oats
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Made by Blue Lake Milling
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Steamed and rolled into flat flakes
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Creates a smooth, silky mouthfeel
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Adds body and texture
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Supports haze in modern hazy beer styles
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Mild nutty and cereal-like flavour
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Ideal for Oatmeal Stout and Porter
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Excellent in New England IPA and Hazy Pale Ale
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Can be added directly to the mash
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Does not require milling
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Freshly packed to order by Border Brewing Supplies
Flavour Profile
Blue Lake Milling Flaked Oats contribute a mild cereal flavour with soft nutty and creamy notes. Their most noticeable effect is textural, creating a smoother and silkier mouthfeel than barley or wheat alone.
In stout and porter, oats soften the roasted grain character and create a rounded, creamy texture. In Hazy IPA and New England IPA, they help build the soft body and stable turbidity associated with the style.
Colour: Pale cream to light gold
Flavour: Mild cereal, soft nuttiness and light creaminess
Aroma: Fresh oats and gentle grain
Body Contribution: High
Mouthfeel: Silky, smooth and rounded
Haze Contribution: Medium to high
Enzyme Activity: None
Typical Beer Styles
Blue Lake Milling Flaked Oats are ideal for brewing:
| Stout and Traditional Styles | Pale Ale and Modern Styles |
|---|---|
| Oatmeal Stout | New England IPA |
| Dry Stout | Hazy IPA |
| Sweet Stout | Hazy Pale Ale |
| American Stout | Oat Cream IPA |
| Imperial Stout | American Pale Ale |
| English Porter | Session IPA |
| American Porter | Blonde Ale |
| Baltic Porter | Belgian Ale |
| Dark Mild | Saison |
| Brown Ale | Low-Alcohol Beer |
| Milk Stout | Specialty Fruit Beer |
These styles benefit from rolled oats’ ability to create fuller body, a silky texture and—in suitable recipes—greater haze.
Product Specifications
| Specification | Value |
|---|---|
| Manufacturer | Blue Lake Milling |
| Country of Origin | Australia |
| Product Type | Unmalted Cereal Adjunct |
| Raw Material | Australian oats |
| Processing | Steamed and rolled |
| Malted | No |
| Colour | Very pale |
| Flavour | Mild cereal, soft nuttiness and creaminess |
| Enzyme Activity | None |
| Diastatic Power | 0° Lintner |
| Typical Usage | 5–20% of the grain bill |
| Higher Hazy-Beer Usage | Up to approximately 25% |
As a natural agricultural product, appearance and analysis may vary slightly between batches.
Brewing Tips
Add Blue Lake Milling Rolled / Flaked Oats directly to the mash with your malted grain. They have already been steamed and rolled, so no milling or separate cereal mash is required.
Use approximately 3–5% of the total grain bill for a subtle increase in body and softness.
Use approximately 5–15% in Oatmeal Stout, Porter, Pale Ale and other styles requiring a clearly noticeable creamy texture.
Use approximately 10–20% in New England IPA, Hazy IPA and Oat Cream IPA to create a soft, full mouthfeel and support stable haze.
Additions of up to approximately 25% may be used in heavily oat-driven hazy beer, but very high percentages can reduce extract efficiency and make wort separation more difficult.
Rolled oats are unmalted and have no active brewing enzymes. They must be mashed with sufficient enzymatic base malt such as Pilsner, Pale Ale or another malt with adequate diastatic power.
Oats have no husk and contain high levels of beta-glucans. Larger additions can create a sticky mash and slow wort drainage, so rice hulls are recommended when oats form a significant portion of the grain bill.
High oat percentages can sometimes reduce foam stability because oats contain more natural oils than barley or wheat. Combining oats with wheat malt or flaked wheat can help maintain a persistent head in oat-heavy recipes.
Frequently Asked Questions
What are Blue Lake Milling Rolled / Flaked Oats?
They are Australian oat kernels that have been steamed and rolled into flat flakes. Brewers use them to increase body, create a silky mouthfeel and support haze.
Are rolled oats the same as flaked oats?
For brewing purposes, rolled oats and flaked oats generally describe the same type of product. The oat kernels are steamed and passed through heavy rollers to form flat flakes.
What flavour do flaked oats add to beer?
Flaked oats contribute mild cereal, soft nutty and creamy flavours. Their effect on texture and mouthfeel is usually more noticeable than their flavour.
What beer styles use flaked oats?
They are commonly used in Oatmeal Stout, Porter, New England IPA, Hazy IPA, Hazy Pale Ale, Oat Cream IPA and other beers requiring a soft, full texture.
How much flaked oats should I use?
Use approximately 3–5% for a subtle increase in body, 5–15% in stout and porter, or 10–20% in modern hazy ales. Oat-heavy recipes may use up to approximately 25%.
Do rolled oats need to be milled?
No. Add them directly to the mash without milling.
Do rolled oats need to be mashed?
Yes. Rolled oats contain starch but no active brewing enzymes. They must be mashed with an enzymatic base malt to convert their starches.
Do rolled oats need to be cooked before brewing?
No. These oats have already been steamed during production and can be added directly to the mash without further cooking or a cereal mash.
Do flaked oats make beer hazy?
Yes. Their proteins, beta-glucans and starch can contribute turbidity and support the stable haze desired in New England IPA and Hazy Pale Ale.
Do oats improve head retention?
Oat proteins can contribute to foam, but oats also contain natural oils that may reduce foam stability at high usage rates. For oat-heavy beer, combining oats with wheat or flaked barley can help support a lasting head.
What is the difference between flaked oats and flaked wheat?
Flaked oats create a softer, silkier and creamier mouthfeel. Flaked wheat generally produces a firmer body, stronger foam stability and a more persistent haze.
What is the difference between flaked oats and flaked barley?
Flaked oats produce a particularly soft and silky texture with mild nutty flavour. Flaked barley contributes a grainier flavour, firmer body and generally stronger foam support.
Do I need rice hulls when brewing with oats?
Rice hulls are not normally required for a small addition. They are recommended when oats form a significant part of the grain bill because oats have no husk and can create a sticky mash or slow runoff.
Can extract brewers steep rolled oats?
Steeping alone will not fully convert their starch. Extract brewers should use rolled oats in a partial mash with an enzymatic base malt.
Buy Blue Lake Milling Rolled / Flaked Oats online from Border Brewing Supplies. Available in freshly packed quantities for home brewers throughout Australia, with local collection from our Tweed Heads South home brew shop, conveniently located for customers from the Gold Coast, Brisbane, Northern Rivers and QLD–NSW border region.
