Oats and adjuncts

[Jhubbard9]

Hello everyone.

I'm new to all grain and am trying my first batch very soon! I was curious to see if I could make a good stout. I have extract brewed my stouts before and it always came out very watery. I want my stout to be thinker with more of a creamy full body to it. My question is this. I work at a farm and ranch store and we sell oats for feed. We have steamed whole outs, regular whole oats, and rolled oats. I need to know if these can work as an adjunct or do I need to cook them first or any information. I can get like 50 pounds for about 21 bucks which is a great deal! Thanks for your time!

 

[BigEd]

The steamed oats could be simply milled with the base malt and mashed. That would be the easiest way to go.

Regular whole oats I would assume to be raw and would need to be processed with a cereal mash before adding to the main mash. Rolled oats may or may not have been subjected to enough heat to gelatinize their starches.

The thread below has a handy temperature chart for the starch gelatinization of various grains.
https://www.homebrewtalk.com/f164/grain-gelatinization-chart-188872/