Flaked Oats a.k.a. Rolled Oats
The silky-mouthfeel grain that defines hazy IPA.
What it tastes like
Flaked oats are uncooked rolled oats added to the mash. The high beta-glucan content gives beer a silky, almost-creamy mouthfeel and contributes to permanent haze. Modern hazy IPAs often use 15-25% flaked oats, sometimes more — it's a defining ingredient of the style alongside wheat malt and hop oils.
Best in these styles
Tasting Tip
Tree House Julius is around 30% flaked oats. The 'pillowy' or 'fluffy' mouthfeel is mostly the oats.For brewers — technical profile
Color (Lovibond)
1.0–2.0 °L
Color (EBC)
2–4
Max Use
30% (higher in some hazy styles)
Diastatic Power
None — needs base malt to convert
Where to source
Maltsters that produce or distribute this grain:
History
Oatmeal stout dates to 1890s England as a 'nutritional' beer. Modern hazy IPA's heavy oat use is a 2010s development that started with Tree House and Trillium.
Other adjunct grains
Flaked Corn (Maize)
Light body and dry finish, the cream-ale standard.
dry finishlight bodysubtle corn sweetness
Flaked Rice
The lightest, driest adjunct.
dry finishvery light bodysubtle clean sweetness
Malted Oats
Oats that have been malted, contributing more body and flavor.
nuttycreamysoft cereal
Raw / Unmalted Wheat
Soft tang, classic Belgian witbier ingredient.
soft tanghazesubtle wheat