The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Help With Toasting Oats

Reply
 
LinkBack Thread Tools
Old 02-11-2013, 03:38 PM   #1
Safa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Athens, GA
Posts: 402
Liked 27 Times on 19 Posts
Likes Given: 8

Default Help With Toasting Oats

Gearing up to brew a 1 gallon test batch of This.

I tried to toast my oats last night but DISASTER.

I soaked them in warm water for about an hour, they absorbed most of it, so I poured off the excess and then spread them out about 1inch thick on a glass baking dish (aluminium ones were dirty) and threw the oven on at 350.
After 2 and a half HOURS there was no change in colour. I took them out and stirred them only to find that they had hardened in places, and were still completely soaked in others.

So I did what all impatient brewers do, I turned the broiler on high to see what would happen.

I now have a pound of oats that (split 50/50) are either burnt completely or not changed in colour at all.

What do I do?
Try again with a different method?
Can I use these oats after wafting them for a week, or will they give the beer a horrible taste?

__________________

A little irreverence is good for the soul

Safa is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 04:40 PM   #2
BrewerinBR
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BrewerinBR's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Big Rapids, Michigan
Posts: 1,268
Liked 114 Times on 88 Posts
Likes Given: 41

Default

If your using instant oatmeal you can just use then as they are just go ahead and steep them. OR. If you want to toast them just spread them on a cookie sheet and roast them at 350 for 45 minutes stirring every 15 minutes. No need to soak them. I use old fashion oats and toast them this way and works very well.

__________________

I seek not a hobby to fill my time; I seek a passion to fill my life!

Basement Brew Room Build:
http://www.homebrewtalk.com/f51/base...-house-247971/

"Shame on the man of cultivated taste who permits refinement to develop into fastidiousness that unfits him for doing the rough work of a workaday world." -Theodore Roosevelt

BrewerinBR is online now
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 05:19 PM   #3
igliashon
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 924
Liked 60 Times on 40 Posts
Likes Given: 40

Default

The mistake was spreading them too thick in a glass dish. When toasting oats, I make sure they are never more than half an inch thick. BrewerinBR, the soaking does actually make a difference--the flavor they develop is more cookie-like and less harsh, based on my experiments.

For the oats you already have, can you post a pic of how burnt they are? You can probably get away with wafting them, but it'll take more like 3 weeks.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 08:54 PM   #4
Safa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Athens, GA
Posts: 402
Liked 27 Times on 19 Posts
Likes Given: 8

Default

Thanks guys!
I'll post a pic of the oats when I get home, hopefully they are salvageable!

I want the oats to contribute to the colour of the beer as well as the flavour, hence the darker roast than usual (looking for a stout colour, and I dont think the candi sugar is going to give enough)

__________________

A little irreverence is good for the soul

Safa is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 09:15 PM   #5
igliashon
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 924
Liked 60 Times on 40 Posts
Likes Given: 40

Default

In my experience, a few pounds of very dark-roasted oats does not seem to contribute nearly the same amount of color as the same amount of dark candi syrup. Candi syrup is definitely necessary to get the dark color of a stout (and it gets DARK, believe me! The No-Nonsense Stout has never been accused of having too light of a color, I can tell you that!).

Also, when toasting oats in the oven, it's important to stir them regularly--that is the only way the moisture will evaporate and actually let them toast. I stir every 10 minutes or so.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 10:53 PM   #6
Safa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Athens, GA
Posts: 402
Liked 27 Times on 19 Posts
Likes Given: 8

Default

Here's what I've got right now
Useable?

photo.jpg  
__________________

A little irreverence is good for the soul

Safa is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2013, 04:46 AM   #7
PaintedRat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Fresno, CA
Posts: 121
Liked 3 Times on 3 Posts
Likes Given: 1

Default

When I toasted rolled oats, I didn't soak them. I spread 1 pound per cookie sheet, at 350 degrees. It took 2 or 3 hours to toast to a medium brown. No stirring, no burning, fairly consistent throughout.

__________________

Ignore me, I don't know what I'm talking about.

PaintedRat is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2013, 02:45 PM   #8
igliashon
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 924
Liked 60 Times on 40 Posts
Likes Given: 40

Default

I dunno if those are useable. They look pretty scorched, even wafting may not be enough to mellow. I'd give it another go; at only 1 gallon, you only need to toast about 1/3 of a pound.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2013, 02:58 PM   #9
Safa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Athens, GA
Posts: 402
Liked 27 Times on 19 Posts
Likes Given: 8

Default

Quote:
Originally Posted by igliashon
I dunno if those are useable. They look pretty scorched, even wafting may not be enough to mellow. I'd give it another go; at only 1 gallon, you only need to toast about 1/3 of a pound.
I thought from the recipe you recommended a pound of oats per gallon?
Thanks for having a look at my failure!
__________________

A little irreverence is good for the soul

Safa is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2013, 03:05 PM   #10
igliashon
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Oakland, CA
Posts: 924
Liked 60 Times on 40 Posts
Likes Given: 40

Default

No, the original recipe used 1 pound of oats per 3 gallons, and that version was much better than the more recent version I tried where I subbed half rice syrup for the sorghum and increased the oats to 1.5 pounds. I had some ideas about how to improve it, but they're untested, and the original was very good. I'd recommend sticking to the original to start off.

__________________
igliashon is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Toasting oats? Or not? Gnarlybarley General Techniques 4 06-07-2012 12:47 PM
toasting oats and barley question Oldyote General Beer Discussion 1 10-08-2010 04:29 PM
question about toasting flaked oats JBrady General Beer Discussion 2 12-15-2009 02:02 PM
toasting oats Jack Recipes/Ingredients 3 11-29-2008 04:46 PM
toasting oats Hallertaur Recipes/Ingredients 1 09-02-2007 03:46 AM