Question About Mashing Oatmeal For A Stout

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GTG

GTG

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I'm brewing an extract stout this weekend that I want to get some oatmeal into. If I do a mash of the oatmeal to get a wort started for the rest of the extract recipe, will special roast, kiln amber or chocolate malts give me enough starches to do the conversion?

Thanks in advance for any help you can offer,
GTG
 
Oatmeal should be mashed with a malt with diastatic power so that the raw starches in the oatmeal are converted to sugars. The beta-glucans from the oats will still come through and add to the mouthfeel like you're looking for, but the raw starch level will be reduced. A pale ale malt is suitable. Those kilned or crystal malts won't do the job for you.
 

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