Zooom101

Recipes 

I'm making an oatmeal stout that calls for a pound of rolled oats. The recipe calls for me to steep specialty grains (not including oats), remove them and add malt extracts, honey, oats, and hops and boil for an hour. My question is: should I use instant oats or regular oats. If it is going to be boiled for an hour does it matter?

Thanks for the feedback,
Billy

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Primary: Robust Porter from BCS.
Bottled/Kegged: Crappy Bock (my first brew!), IPA, Manny's Octoberfest, Paulaner Hefe-weizen clone (my first all-grain!), Ed's Honey Oatmeal Stout, Dos Equis clone, Pumpkin Spice Ale (my first ruined batch), American Red Ale, Angel Wings from BCS, Edworts Apfelwein, American Wheat from BCS,Terrapin Rye Pale Ale from CYBI, Munich Madness from BCS.

permo

Recipes 

i would use regular rolled oats, that what I used in my last brew. Also, I carefully roasted them at 350 to add extra depth of flavor

david_42

Recipes 

Regular oats. Sounds like the recipe is looking for protein and starch from the oats to add body.

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Yooper

Recipes 

I don't think you want to boil oats in your wort- you'd have an oatmeal in your wort. Maybe the recipe suggests doing that to convert them, but I've never heard of anything like that.

You can cook them first, and add them into the mash with the other grains. You'll need some base malt to convert the oats.

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Oldsock

Recipes 

Agreed, sounds like an iffy recipe to me.

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Ølbart

Recipes 

I'm with YooperBrew on this; you need to do a mash when using oats.

I've tried steeping flaked oats once, and the only thing they did for me was make a lot of foam during fermentation, causing a blow-off. They contributed no flavour, head retention or mouthfeel to the final brew.

Zooom101

Recipes 

Thanks for the info guys. I think I know what I'm going to do now. I'm going to mix in a pound of instant oats with the specialty grains that I'm going to be steeping. I'll steep it 155 for 30 minutes. I think because the instant oats are more gelatinized they should convert in the shorter period of time.

__________________
Primary: Robust Porter from BCS.
Bottled/Kegged: Crappy Bock (my first brew!), IPA, Manny's Octoberfest, Paulaner Hefe-weizen clone (my first all-grain!), Ed's Honey Oatmeal Stout, Dos Equis clone, Pumpkin Spice Ale (my first ruined batch), American Red Ale, Angel Wings from BCS, Edworts Apfelwein, American Wheat from BCS,Terrapin Rye Pale Ale from CYBI, Munich Madness from BCS.

Ølbart

Recipes 

The specialty grains won't convert your oats. You need some 2-row as well, at least 50% of the grist.

Zooom101

Recipes 

Oh, I see what you're saying now. I think I'm going to have to modify this recipe somewhat.

__________________
Primary: Robust Porter from BCS.
Bottled/Kegged: Crappy Bock (my first brew!), IPA, Manny's Octoberfest, Paulaner Hefe-weizen clone (my first all-grain!), Ed's Honey Oatmeal Stout, Dos Equis clone, Pumpkin Spice Ale (my first ruined batch), American Red Ale, Angel Wings from BCS, Edworts Apfelwein, American Wheat from BCS,Terrapin Rye Pale Ale from CYBI, Munich Madness from BCS.

Teacher

Recipes 

FIRST, you have to cook the oats. THEN, you have to mash them with some base malt. Both steps are needed.