I am getting ready to brew a gluten free chocolate oatmeal stout. The recipe is from one of the forum members (Lcasanova). I've tweaked it just a bit from the original, but in a nutshell:
2 lb Bob's Red Mill Gluten Free Rolled Oats, roasted
3 lbs Brown Rice Syrup (60 min)
3 lbs Sorghum Extract (60 min)
1 lb Dark Candi Sugar (60 min)
.5 oz Fuggles, pellet (60 min)
.25 oz Fuggles, pellet (30 min)
.25 oz Kent, pellet (15 min)
5 oz (.5 lb) Unsulfured Molasses (15 min)
1 tsp Irish Moss (10 min)
1 tsp Yeast Nutrient (10 min)
6 oz Fat Free Cocoa Powder (10 min)
8 oz Maltodextrin (5 min)
S-04 SafAle Yeast
2 Vanilla Beans, split, chopped (added in secondary)
So here's my dilemma: I was at the LHBS, talking with the owner. We were discussing how difficult it is to get decent coloring for a GF stout. He said that black patent is pretty much roasted until it's almost burnt and that doing the same thing to the oats will help get more color.
So, I toasted the ever loving [email protected]
out of them. 1 hr at 350, 1 hr at 400, and about 45 min at 425. Spraying them with water and turning them about every 10 minutes or so. They have a beautiful dark chocolate color, but as you probably guessed, they smell pretty well burned. I made a tea from them, steeped at 160 for 30 min. It wasn't that bad, very woodsy flavor. Some of that acidic, ashy flavor did come through on the aftertaste. It didn't give off the color I was hoping for. It's a dark amber, but definitely not black. I have them resting in a paper bag and I'm hoping a week or so will mellow them out a bit.
I've looked all over HBT and haven't found anything on burnt oats. To be honest, I'm kind of getting cold feet. I want to get that color out of them, but I don't want to ruin the flavor. Any thoughts/opinions?