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Author Topic: Oatmeal Stout  (Read 1894 times)

Offline robcoombs

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Oatmeal Stout
« on: September 12, 2014, 12:15:50 PM »
I'm nearly finished a recipe for a chocolate espresso oatmeal stout and I was wondering if there's a consensus on whether or not to bake the flaked oats prior to the mash? I don't mind doing the extra work but I'm not sure it will even make a difference in a beer with this much roasted grain.

Offline jamie_savoie

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Re: Oatmeal Stout
« Reply #1 on: September 12, 2014, 01:23:40 PM »
fyi
http://www.howtobrew.com/section4/chapter20-4.html
Quote
The malt should be stored in a paper bag for 2 weeks prior to use. This will allow time for the harsher aromatics to escape. Commercial toasted malts are often aged for 6 weeks before sale. This aging is more important for the highly toasted malts, toasted for more than a half hour (dry) or 1 hour (wet)

Offline robcoombs

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Re: Oatmeal Stout
« Reply #2 on: September 12, 2014, 02:16:06 PM »
So this is consistent for flaked oats as well? I guess I had just never thought of them as malt.

Offline DandyMason

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Re: Oatmeal Stout
« Reply #3 on: September 12, 2014, 03:09:13 PM »
So this is consistent for flaked oats as well? I guess I had just never thought of them as malt.

Yeah I doubt this applies to oats. Heres a good video of Palmer making an Oaked mild... and he toasts rolled oats just prior to brewing.

http://brewingtv.com/episodes/2012/10/3/brewing-tv-episode-69-palmers-oaked-mild.html


Offline DandyMason

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Re: Oatmeal Stout
« Reply #4 on: September 12, 2014, 03:12:21 PM »
Im not too sure you would detect the "toasted" oats in a big espresso oatmeal stout ... but cant hurt either! Maybe a bit more complexity

Offline Kyle

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Re: Oatmeal Stout
« Reply #5 on: September 13, 2014, 10:00:57 AM »
I use Quaker's flaked oats, un-toasted, there is enough other things in a good stout to give toastiness. I use oats for a creamy, chewy mouthfeel.
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