I’m doing a nut brown tomorrow. Hopefully. My recipe calls for 1# of flaked oats. Because Idaho is a cursed state, I cannot get a hold of flaked oats. Will just plain old Quaker rolled oats work? Is basically just for mouthfeel, right?
Quick oats would be about the same. If you use regular oat,meal, you’ll need to cook it first. Quick oats can go right in the mash.
Sweet! Thanks Denny.
Ehh??? Regular oats cook in like 3-4 minutes. I’ve always put them in the mash.
You guys got me wondering, so I checked the quaker site and it says that they made the same except quick oats are cut smaller. I thought there would be more to it.
Not the “regular” oats I’m familiar with. They take a good 30 min. I’m talking about the steel cut oats (IIRC). Quick oats are faster and instant oats are ready in a couple minutes.
Here’s an example…
http://www.foodnetwork.com/recipes/alton-brown/steel-cut-oatmeal-recipe/index.html
mmmm steal cut oats are delic. They are also totally raw. but regular non-quick quaker are rolled oats. pre-gelentinized (that is NOT spelled right)
Around here you can buy steel cut, regular “old-fashioned” rolled oats, quick oats, and instant. Quick oats are just rolled thinner than old-fashioned and cook in about 2 minutes instead of 4. Instant oats is dust that cooks in seconds.
OK, I’m confused (not a hard thing to do) ???
Are any of the above the same as the flaked oats you would buy at the LHBS? What is the difference? Which can you toss in the mash? Or do they all need some cooking?
Dave
Dave you can use the old fashioned oats from the store( cook time 4 minutes) you will be good just add to mash. As Denny says the ones that take 30 + minutes to make, you will need to cook first before adding to mash. I hope that helps.
I use Quaker Old Fashioned Oats (for clarity, these: http://www.soap.com/p/quaker-old-fashioned-oats-42-oz-2-pk-416430?site=CA&utm_source=Google&utm_medium=cpc_S&utm_term=DCS-3248B&utm_campaign=GoogleAW&CAWELAID=1527678039&utm_content=pla&adtype=pla&cagpspn=pla)
The wife and kids eat them, so I have them on hand all the time.
If you bagged them up, I don’t think you’d notice a difference between these and flaked oats.
I have never toasted them before adding them to the mash, though I always plan to do so next time.
Anything that looks like a flake can be put directly in the mash. Steel cut oats look like whole grains that have been cut, but not smashed.
Steel cut oats…
http://www.almightydad.com/wp-content/uploads/2010/01/steel_cut_oats_n.jpg
Thanks all. Got it!
Dave
I tried a sample of my recent oatmeal stout which underattenuated at about 1.020, for a 3 gallon BIAB batch and a pound of oats, I couldn’t really taste them. I used quick oats. Perhaps the underattenuation covers up the flavor/mouth feel you’d get from the oats?
I’ve never really noticed any flavor or mouthfeel from using oats. Maybe I’m doing it wrong or maybe my perceptions are screwed up. Or maybe everyone else in the world is fooling themselves! 
This is why I want to try toasting them. From what I understand, that will bring out the flavor.
I’ve never done a side-by-side with an with out, but I do get a very chewy stout with oats. It’s a big beer, though, so perhaps it would be just about the same without.
OK, so I have a Sam Smith’s Nut Brown Ale clone on the brewlist for a neighbor. I’m thinking about toasting the oats as well. Are you going to do the same as malt? 350-375F for 10 minutes?
Dave
I haven’t done it, but I’d go with the advice here:
http://www.homebrewersassociation.org/forum/index.php?topic=13466.msg170930#msg170930
Basically, 350 or so until brown. 10 -15 minutes? Maybe stir them around once or twice so they get evenly toasted.
I toasted some oak chips once and charred them, so definitely keep an eye on the oats.
Cool. When I toast malted barley, I spread on a cookie sheet and go with 350F for 10 minutes. I’ll stick with that.
Dave
Dave, oats usually take me around 75 minutes to achieve the nuttiness and color I want. THis is doing 2 lbs at a time on a cookie sheet turning every 15 minutes or so @ 325-350