Making a toasted oatmeal american brown ale at my next brew session.
Is the old rule to toast the oats a week or so ahead of time, put them in a paper bag to ‘degas’ still applicable or is that an old wives’ tale?
interested in the response. one ive never done it that way, and two what does “degas” refer to with this?
the prevailing thought the last time I toasted oats before mashing them was that there are some harsher volatiles that are released as a result of toasting the oats. if you let them sit for a while, said volatiles will waft off/degas of the oats.
ok got it. i guess in a sense then i do. i usually toast and put in paper bag for a couple days -but did so out of convenience of having them ready when brew day came along.
I put them in a bag, Paul, but I’ve never waited a week. I don’t know that I’ve waited more than 3 or 4 days depending on brewing schedule. Never noticed any harshness.
I’ve done it both ways. I can’;t say I ever noticed a difference but then again, never tried it side by side.
I’ve done both ways, and like Keith, I can’t say I’ve noticed any difference, and also have never tried side by side. I don’t think it matters, honestly.
What do the toasted oats taste like?
Mostly, toasting them actually gives them some flavor, whereas mashing them alone gives more of a ‘mouthfeel’ to me than flavor. But it’s sort of a real subtle nutty, well… toasty flavor.
and i just stopped toasting them because at the quantities i was using, I couldn’t tell any difference in taste. perhaps it takes 2-3 lbs before you pick it up in the beer?. but they sure are good to eat!
Yeah, it definitely doesn’t jump out under all the roasted barley, black patent and chocolate, for sure. I used a little in a brown ale once and could pick it out easier.
EDIT - And they are tasty !
I Toast the Oats & use right away, usually. The week wait reminds me of the process I use for smoked grains. Those go into a paper bag and “degas” for a week. Cheers!!!