Originally Posted by cstarner
How did you make the crystal oat malt? Is it actually malted or just toasted. I've been thinking of doing a mash with roasted oats and amylase enzyme at 145 F for 60-90 minutes and see if I get any conversion.
Do NOT under any circumstances attempt to mash oats with just amylase. You will waste your time and end up pouring the whole thing down the drain. Oats are extremely high in beta-glucans, and without beta-glucanase, they will turn your mash into a starchy milky soup that will not convert. If you want to mash something with amylase, rice or millet are your best bets. But I haven't found that approach to yield any better flavor than just using rice or sorghum extract. The best use of amylase that I have found is for after you steep your toasted grains in the wort, just to help clear up any starchy flavors from the steep.