Planning on brewing a partial mash Oat Stout using Thomas Fawcett malted oats(not certified Gfree), I toasted 1lb of the oats in the oven a few weeks back using the same idea as Igliashon used in his "no-nonsense stout", except I used the malted oats instead of the Gfree instant oats.
I plan to use the BIAB method to mash the oats using a step mash schedule outilned in this paper on all oat brewing http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2011.tb00487.x/pdf. From this paper their optimized mash schedule for oats, with rests 20 min at 113°F, 30 min at 144°F, 30 min at 162°F, and mash out at 172°F. This is my first attempt at any real mashing, as I have just done some steeping if Gluten free grains.
I hope this yield me some fermentable sugar and some flavor and interest.
I plan to use briess brown rice syrup to make up the OG, and 1lb each of D-180, and D-90, for color, flavor and fermentables.
Here is my recipe:
Briess Brown Rice Syrup 45HM 2.0 Lb Boil
D-180 1.0Lb Boil
D-90 1.0Lb Boil
Oat Malt 2.0LB Mashed as above
Columbus .3oz 60min
Columbus .25oz 20min
Time will tell. Let me know what you think.