JoCoPoboy

Recipes 

I have a # of flaked oats that I'm going to use soon someone had told me about possibly roasting them but not sure properly How I should go about it... does any one have any other creative ideas with oats to get different results? All input is welcome and appreciated!

ffaoe

Recipes 

I use a few ounces flaked oats in my Belgian wit

sweetcell

Recipes 

toasting is the way to go. there are a ton of threads on this board covering this - try a search for "toasted oats" using the Google search by clicking the "down arrow" by the search box at the top of the page (don't use the default search box, it's next to useless).

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What hops should I grow? Hop grower's comparison table

Drinking: Not So Random (Belgian) Blond, Cranial Cap DIPA, Dubbel Down
Fermenting: Belgian Imperial Stout + its second runnings.
Aging: Vertical Epic 09.09.09 clone, 09.09.09 2nd runnings w/brett, Farewell to Eurocrats (Chocolate BDSA), Lucky Number Tripel, Saison & On & On w/brett, Midnight in Brussels BDSA w/brett, Breakfast of Champions Stout v2 (~KBS clone)

bwirthlin

Recipes 

I just made an oatmeal stout and toasted the oats before I put them in the mash. I spread them out evenly on a cookie sheet and but them in a 375 degree oven. I don't remember the exact time they were in there I just checked on them after about 10 minutes at first then every 5 or so minutes after that. Once I noticed them starting to toast I would mix them up so they browned evenly. I pulled them out when they were a nice golden/light brown color.

winvarin

Recipes 

I just cover a cookie sheet with foil then spread the oats about 1/2 inch thick and put them in a 350F oven. I'll lightly stir them by dragging a fork around in them every few min to make sure things are toasting evenly. Once it starts to smell like oatmeal cookies and the oats take on a dark tan color (usually 10-15 min), they're ready to come out. It adds a nice, toasty depth to my oatmeal stout.

One other suggestion I have heard but not tried, is that if you home toast grains, cool them, then seal them in a ziplock bag, pressing all the air out. Then leave them sit a week in the refrigerator before you brew with them.

Not sure what it does. But the guy who posted the suggestion said that his grains have a more pronounced roasted flavor when he does that.

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