Toasting Oatmeal - What color am I looking for?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

iamjonsharp

Well-Known Member
Joined
Oct 18, 2006
Messages
576
Reaction score
21
Location
Cincinnati, OH

I spread out 10 oz of oatmeal on two cookie sheets at 325F in the oven, and after 10-15 minutes they started getting really brown/almost burning. Toasted oats on the right, untoasted oats on the left. Is this too dark? Am I looking for a deep yellow/light brown color?

I'm trying again with all on one cookie sheet and spreading the oats out more evenly.

Also, is toasting oats similar to toasting malt, where you should let the malt rest for a couple weeks before using, or can you add it into the mash as soon as you are done toasting?
 
OP
iamjonsharp

iamjonsharp

Well-Known Member
Joined
Oct 18, 2006
Messages
576
Reaction score
21
Location
Cincinnati, OH

Should it be more like this (section on bottom right side of plate)?

Interestingly, each has a distictly different flavor.

The untoasted oats have no toasted flavor.
The golden toasted oats have a nice biscuity/cracker flavor, tasting almost exactly like saltines (sans salt).
The darker toasted oats have a distinct biscuity/cracker flavor. Not quite a burnt flavor.

I used quick (1 min) oats.
 
Top