Oatmeal Stout question....

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lboucher77

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So tomorrow I'm doing my fifth batch (fourth "easy" partial mash from sticky topic above)...it's an oatmeal stout.

Question is do I steep the flaked oatmeal in with the other grains during the mash, or toss it in during the boil with the dry extract?

thanks as always
 
I've seen a couple extract oatmeal recipes that call for steeping the oatmeal with your grains at 155 degrees. I haven't tried this myself to see how it compares to an AG oatmeal stout. Though if this is a PM, then it's a given to include it in the mash.
 
Flaked grains of any type, including oats, must be mashed with pale malt.

Add your flaked oats to your mini-mash, and you'll be right as rain.

Cheers!

Bob
 

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