I’m trying to do a quick dry malt extract brew to make a hazy ipa. I am going to use flaked oats for the mouth feel and haze. Would I need to use a malted barely for this? Or would simply steeping the oats work? I have read into this quite a bit and most people state I there needs to be enzymes present or the beer will become unstable, fermenting will lag, and alcohol levels won’t come out as anticipated.