jra173
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Does anyone have successful experience with adding Oats to an extract stout? I'm curious to know if you added to boil or primary/secondary? If added to boil, how much and when did you add?
Adding Oatmeal to an Extract Brunch Stout
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blackflagbrew
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Do not boil the oats. At most I would suggest steeping if you're hell bent on using them, but really mashing is the way to go. Take a look at partial mashing..
This may help you understand why oats should be mashed:
http://byo.com/stories/item/2029-are-the-concerns-about-steeping-oats-and-flaked-barley-warranted
This may help you understand why oats should be mashed:
http://byo.com/stories/item/2029-are-the-concerns-about-steeping-oats-and-flaked-barley-warranted
Mini mash is the only way to go with Oats. Lots of different versions on how to do it, but here is a quick method.
Use 1 lb crushed 2-row for every lb of oats. Use quick oats from the store (must be rolled, not steel cut).
Get a grain bag (a 5 gallon paint straining bag from hardware store is a good size, and can be re-used).
Heat 1.3 quarts of water for each lb to be mashed. 1 lb 2-row + 1 lb Oats = 2 lbs = 2.6 quarts of water. Heat water to 160 to 165 F and remove from heat. If you over shoot, add a little cold water. I would go for the lower end of the temp range to get it more fermentable - helpful with extract batches. Add grain in the bag to the water. Cover to keep warm, stir occasionally. After 20 minutes, it should be done, but longer is better. FYI, when the grain is in the water, the temp will drop; you want it to be in the range of about 148 to 155 F.
Remove and drain grain bag.
Have a second pot ready with similar amount of water heated to about 170 F. Place grain bag in, stir and let sit for 10 minutes. Then drain and you are done.
Combine both pots of water and brew as normal.
If you have any other grains in the recipe, add them along with he oats and 2-row. Crystal and dark malts do have starches that can be converted in a mash, that you would not get if you just steep them.
Use 1 lb crushed 2-row for every lb of oats. Use quick oats from the store (must be rolled, not steel cut).
Get a grain bag (a 5 gallon paint straining bag from hardware store is a good size, and can be re-used).
Heat 1.3 quarts of water for each lb to be mashed. 1 lb 2-row + 1 lb Oats = 2 lbs = 2.6 quarts of water. Heat water to 160 to 165 F and remove from heat. If you over shoot, add a little cold water. I would go for the lower end of the temp range to get it more fermentable - helpful with extract batches. Add grain in the bag to the water. Cover to keep warm, stir occasionally. After 20 minutes, it should be done, but longer is better. FYI, when the grain is in the water, the temp will drop; you want it to be in the range of about 148 to 155 F.
Remove and drain grain bag.
Have a second pot ready with similar amount of water heated to about 170 F. Place grain bag in, stir and let sit for 10 minutes. Then drain and you are done.
Combine both pots of water and brew as normal.
If you have any other grains in the recipe, add them along with he oats and 2-row. Crystal and dark malts do have starches that can be converted in a mash, that you would not get if you just steep them.
When I first started brewing about 20 years ago (haven't brewed continuously), my brew partner and I did the extract oatmeal stout recipe out of the Joy of Homebrewing (I think it was that book). We sure as hell didn't mash the oats. We just threw some Quaker oats in with the other steeping grains. As I recall, the beer was one of our best. If you don't want to deal with a partial mash, I say don't sweat it. It's a stout, you won't see any haze. You may want to dial back the oats a tad, though.
You could throw some amylase enzyme in with the steeping grains to get some conversion. Just keep the temp in the 150's and it should help.
You could throw some amylase enzyme in with the steeping grains to get some conversion. Just keep the temp in the 150's and it should help.
