Oat N Aboot Eh !! - Oatmeal Stout

[Dave Savoie]

6.25 lbs.     Maris Otter Pale
0.875 lbs.     Roast Barley
0.50 lbs.     Weyermann Carafa® II
2 lbs.     Oats Flaked
1 lbs.     Barley Flaked

1.5 oz.     Fuggle (Pellets, 4.75 %AA) boiled 60 min.

Danstar 3767 Nottingham

Original Gravity     1.052
Terminal Gravity     1.012
Color     34.33 °SRM
Bitterness     36.5 IBU
Alcohol (%volume)     5.2 %

I plan to mash Higher to increase the sweetness maybe 157F

Ive come to realize Stout by far is my FAV beer to drink

[Dave Savoie]

I plan to put 1/2 of the oats into my food processor and powder them.

[Richard]

I read somewhere once (yeah my citation style is bloody excellent eh), that powdered anything doesn't belong in a mash. Thoughts?

[Dave Savoie]

Hmm true I want a strong oat flavor maybe toast them instead

[Hawoh]

My 2 cents....

Don't powder your oats. Cook the oats, as per the instructions (minus the salt) - Water & Oats - make oatmeal

Add the cooked oatmeal to your mash

Oats don't have the enzyme power to mash themselves, you need the enzyme power of the mash to convert them. 2lbs is a lot of oats, so plan a 90 minute mash to get a good conversion on that volume.

[Richard]

I would recommend (highly) if you're going to toast oats, get steel-cut rather than rolled. I make haggis (hells yeah I love haggis), and without toasting your oats, it's just not the same.

Stick them in a dry frying pan and toss-fry them (i made that term up; i just mean stick them in a dry pan and keep them moving every minute). The smell of awesome and a darkening of their colour is the sign that things are going to be excellent.

If you want, I can pick up some steel-cut oats before I come to yours tomorrow. I'll show you how to toast some oats in exchange for your previous AG demo.