I'm converting this Blue Moon clone
to extract. The sticky part is the oats (pun intended). How will I do that as easily as possible?
Suppose I want to do a mini-mash, partial mash, whatever it's called, with a pound of flaked oats & a pound of 2-row. I'll be cracking the 2-row with a rolling pin, because it's what I've got. Not too concerned about it effeciency, I'm mainly just wanting to get some of the enzymes out to help convert some oat starch. I'm upping the DME, so if (when) I don't get all the sugars out of the grains, my OG should hopefully still be good. If it looks too high at the end, I can compensate with some bottled water. By the way - since I'll probably still have some unconverted oat starch, a point or two of my OG will be unfermentable, and I should probably expect my FG to be a couple points higher than someone doing this in the "proper" fashion, right?
I'll be using muslin bags. I know the standard rule is a quart plus a cup of water per pound of grain. So, in this example, 2-1/2 quarts. Does the same rule apply with flaked oats? Won't they soak up a lot of that water? Make it 3 quarts, maybe? (This is my main question in all of this, although all thoughts & comments are welcome.)
Here's what I've got for total fermentables. The wheat DME I've got is 65% wheat, 35% light malt. I'm thinking this combination of ingredients should put me somewhere in the ballpark of the 50% malt, 40% wheat, 10% oats ratio that the original recipe calls for:
4 lbs wheat DME
1.5 lbs pilsen light DME
1 lb pilsener malt
1 lb flaked oats