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Old 03-31-2010, 07:13 PM   #1
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Default Samuel Smith's Oatmeal Stout...question about the Oatmeal

According to my recipe from the Clone Book, I am to bake 1/2 lb of Oatmeal for 75 minutes at 325 degrees. I have done this, but the oatmeal has started to stink up the house with a burnt smell, although it doesn't appear burnt. I just wanted to confirm that this is correct.

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Old 03-31-2010, 07:29 PM   #2
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oops Too long

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Old 03-31-2010, 07:41 PM   #3
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Never thought of baking it. I just tossed raw oats into my oatmeal stout. 75 Minutes does seem like a long time though

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Old 03-31-2010, 07:47 PM   #4
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Was told to roast it slightly for an 'oatmeal cookie' kinda roasty flavor, but more like 15-30mins. Will try it for the first time this weekend.

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Old 03-31-2010, 10:07 PM   #5
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I roasted some oats last week. I wasn't going for a super deep roast, just a toast. I spread them out on a cookie sheet and baked at 350. I checked at 10min and they weren't that roasted. At 15min, they were darkened a bit. I waited about 2min later and pulled them out, they were darked and tasted more roasty than raw oats.

I suggest keeping a handful of raw oats out next to the oven so that when you check on your roasting oats you can compare them to raw ones quickly.

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Old 03-31-2010, 10:08 PM   #6
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Last oatmeal stout I did I toasted half the 1lb of oats. I just did it in my oven at about 325, stirred it every couple of minutes. None burned. Took maybe 30 minutes, maybe a little more. The stout came out great!

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Old 03-31-2010, 10:11 PM   #7
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75 minutes seems like a long time. IIRC I do 30 minutes at 350F

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Old 04-01-2010, 12:10 AM   #8
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Yeah, 75 minutes seems a bit excessive. Cut down the time in the oven and just keep an eye (and nose) on it.

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Old 04-01-2010, 12:27 AM   #9
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One of my favorite beers can I have the recipe? Would love to make this one.
Thanks Mike

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Old 04-01-2010, 02:08 AM   #10
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I would say as long as they taste fine after toasting they're good to brew with. I just brewed an oatmeal stout Sunday. I made a lower gravity version (1.042) by taking a more traditional gravity recipe and cut just the base malt. Want to see if I can retain a big flavor without the buzz.

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