Using Oats

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mdf191

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I have been looking at alot of Oatmeal Stout recipes and seeing that a good number of them are partial or full mash, and a few extract. Should grains like flaked oats and flaked barley be mashed to get their full potential? Or will a 30 minute steep with specialty grains at 150 work fine?
 

david_42

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1. They should be mashed.
2. You'll still get the flavors and some of the unfermentable starches by steeping.
 

McKBrew

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I didn't have much sucess steeping oats for my last stout. I mixed the oats with the specialty grains and it ended up as a slimy gelled-together mess. I think it ended up affecting the overall amount of the other grains that were absorbed into the wort, as the stout doesn't have a strong chocolate character even though I used a fairly big portion of said malt.

When I use oats again, I'll definately try mashing them.
 

Soulive

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Yeah ya gotta mash'em. If you do go through with it, I recommend toasting them a little as well...
 

Soulive

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Jim Karr said:
Would you recommend just blending the oat flakes in with the rest of the grainbill and mash it all together as one?
Yeah I mash everything together...
 
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