When you mash a stout with flaked barley, can you just do an infusion mash with the malt , or do I need to do some other process?
same Q for crushed raw barley and oatmeal.
For raw barley, the starches haven't been gelatinized like happens in the rolling process to create flaked barley. To use raw barley, you need to do a cereal mash -- basically make cooked barley first, then add that to your mash.
In the flaking process the rollers are hot. The hot rollers produce flakes, whereas cold rollers crush the grain the way our grain is crushed for a traditional mash.
Can I roast it in the oven instead of cooking it before mashing ?
since I can roast in the oven a few days ahead, it could help shortening the brew day.