I will be using half a pound of rolled oats in my next AG BIAB batch of milk stout to see if I can feel the silky texture they impart. The oats I bought are Quaker Oats, Quick 1-Minute (does not say "Instant") and the ingredients are listed as just "Whole Grain Rolled Oats". Two questions:
1. Can I mash these oats with the grains without pre-cooking them?
2. Will using Whirlfloc at the end of the boil remove the oat's proteins and reduce the "silky" texture I am seeking?
Thanks!
TomVA
1. Can I mash these oats with the grains without pre-cooking them?
2. Will using Whirlfloc at the end of the boil remove the oat's proteins and reduce the "silky" texture I am seeking?
Thanks!
TomVA