Mashing with Quick Oats

[greatschmaltez]

Alright I've tried to do my due diligence in reading up on this and I'm finding conflicting answers. If I use the "Quaker Quick Oats" from the store for my mash (say for an oatmeal stout) do I have to do any type of precook or can I just toss them in with the rest of the grains @ 154 or whatever my single infusion is. If I do need to precook, how do I cook them? Do I need to do an additional protein rest?

I read Palmer's explanation and some of the threads on HBT, but still unclear if simply using Quick Oats is the unbelievably simple way to go. Thanks

 

[Laughing_Gnome_Invisible]

Just toss them in. Yup! It's that easy!

 

[cheier]

I'll second the 'toss them in' remark. I end up throwing them straight into my malt mill with my other grains.

 

[greatschmaltez]

I get my grains at my LHBS so i wasn't gonna take the oats with me there... Do I need to mill the oats if they are quick oats?

 

[cheier]

No. I do it because I can, but it isn't necessary.

 

[BigEd]

"Quick" oats means they have already been cooked. As has been said just mix them in with the other grains. Any flaked grain can be safely added to the mash without worry. The heat & steam used for the flaking process gelatinizes the starches.

 

[Calder]

Any 'Rolled' oats can be used and tossed straight into the mash. The rolling action adds sufficient heat to pre-gelitanize the oats. If they are steel cut, you need to cook first.

 

[SkinnyShamrock]

I don't mill them with the rest of the grain, and just throw them in.

I don't even use rice hulls. I've never had a problem lautering with oats in the mash.

 

[greatschmaltez]

Awesome, thanks, pumped about the chocolate oatmeal stout

 

[Bru]

I also just toss them in after milling them.
Bear in mind though, there is a subtle difference between quick oats and instant oats depending on the marketing angle : Quick oats are milled finer so they cook quicker, instant oats are pre cooked.