iamjonsharp

Recipes 

I spread out 10 oz of oatmeal on two cookie sheets at 325F in the oven, and after 10-15 minutes they started getting really brown/almost burning. Toasted oats on the right, untoasted oats on the left. Is this too dark? Am I looking for a deep yellow/light brown color?

I'm trying again with all on one cookie sheet and spreading the oats out more evenly.

Also, is toasting oats similar to toasting malt, where you should let the malt rest for a couple weeks before using, or can you add it into the mash as soon as you are done toasting?

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Primary - English Bitter, Belgian Specialty Ale
Secondary - Pilsner

iamjonsharp

Recipes 

Should it be more like this (section on bottom right side of plate)?

Interestingly, each has a distictly different flavor.

The untoasted oats have no toasted flavor.
The golden toasted oats have a nice biscuity/cracker flavor, tasting almost exactly like saltines (sans salt).
The darker toasted oats have a distinct biscuity/cracker flavor. Not quite a burnt flavor.

I used quick (1 min) oats.

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Primary - English Bitter, Belgian Specialty Ale
Secondary - Pilsner

Freezeblade

Recipes 

I do mine more like the golden toasted oats.

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Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
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Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

dasein668

Recipes 

Same here. I'd be wary of burnt flavors from that darker toasting, but if they taste good, they might work well.

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