foxyaardvark
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I'm looking to make an oatmeal stout. If I understand correctly oats need to be mashed to extract fermentables from them and avoid simply contributing starch to the brew. I have only done extract with specialty grains before so I have been researching the partial mash process. I stumbled upon this video which seemed to give a relatively straightforward explanation:
My question is: Why not simply throw all the specialty grains, oats, and base malt in my nylon steeping bag and do the entire process in the brewpot itself, while maintaining a constant temperature on my stove. And then just pour sparging water over the bag while suspending it over the brewpot. I'm sure this is a noob question but I'm just looking for some clarification on how the process differs from steeping in the brewpot. Does the process shown in this video simply serve to give closer control over temperature regulation and better extraction from sparging? Thanks all.
My question is: Why not simply throw all the specialty grains, oats, and base malt in my nylon steeping bag and do the entire process in the brewpot itself, while maintaining a constant temperature on my stove. And then just pour sparging water over the bag while suspending it over the brewpot. I'm sure this is a noob question but I'm just looking for some clarification on how the process differs from steeping in the brewpot. Does the process shown in this video simply serve to give closer control over temperature regulation and better extraction from sparging? Thanks all.
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