Oat stout - process advice

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Yettiman

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Is the following correct?

I am making for the first time an Oat stout, and would appreciate anyone checking I have understood, how to use Specilist grains, and oats correctly.

I steep the specialist grains to make a 'tea' and put aside
I make a thin porridge of the oats and put aside
Bring Mash water up to temp
Add in Porridge and gain
After a mashing add 'tea' to Pre boil Wort and boil in the normal way
 
Yettiman said:
Is the following correct?

I am making for the first time an Oat stout, and would appreciate anyone checking I have understood, how to use Specilist grains, and oats correctly.

I steep the specialist grains to make a 'tea' and put aside
I make a thin porridge of the oats and put aside
Bring Mash water up to temp
Add in Porridge and Grain
After a mashing add 'tea' to Pre boil Wort and boil in the normal way
Click to expand...
 
In order to make an oatmeal stout, unfortunately, you need to perform a real mash with base malt (2-row malted barley), otherwise you get nothing from the oats other than starchy haze. To do your mini-mash, use about a 1:1 ratio of 2-row to flaked oats. If you don't have flaked oats (this is the form you find it in at most brew shops), then you need to perform a cereal mash, which is another thing entirely.
 

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