So let's say I precook the grains before adding them to the mash. Like in the case of oats. Maybe even a cereal mash. It doesn't matter.
Let's say a pound of oats.
If I'm cooking this stuff, it's going to absorb quite a bit of water. If I have a lot of unmalted adjuncts, it will absorb a lot of water. Now the calculations in most software will not take this into account. So now I will have extra water in the mash and sparge that isn't necessary. How do you take this into account? Do you even need to?
And, do you throw the goopy cooking liquid in the mash? It's going to contain a lot of liberated startches. So do you expect a lower extract potential as a result? If I boil a pound of oats, some percentage will dissolve into the cooking liquid leaving less in the actual grain itself. But if I add the goopy liquid to my mash, that too will throw off the water calculations. But in this case, it's a little easier since I can measure exactly what I'm adding.
I have not found this discussed. Everything just says, "Cook or cereal mash and add to mash." No mention of the cooking liquid.
How does this work?