Brewing a mild tomorrow, basically the recipe out of BCS with a couple of minor tweaks. I’d like to add some toasted oats to it this time around. I’ve never used them before, so a couple of questions are in order:
What oats should I use? Pretty sure my LHBS has flaked and “regular” oats.
Oven or pan? How long, what color etc?
Should they sit a couple of days before use?
Add at the beginning of the mash? End?
I’m assuming they dont need to be milled.
Thanks!
Any oats in flake form will be fine. Steel cut oats will toast too, but they have to be cooked before mashing.
Oven/pan - your choice, but I think most people choose oven and a cookie sheet to spread the oats out. In a pan, only the oats at the very bottom will toast so you’ll have to stir a lot. I like a hot oven - like 400-450 - and check them every 15 minutes / give them a stir. For color, I’d look for something darker than original, but not too dark. Think light crystal malt, not special B.
They should at least cool to room temp or you’ll screw up the mash temps, but I don’t leave them out longer.
Beginning of mash. You’ll need to malt emzymes to convert oat starches into sugars. You can add them directly to the mash without milling.
I just researched this for a Nut Brown Ale recipe. What I found from reading and the forum is:
-Use flaked oats
-Toast at 350-375F for 45-60 minutes
-Flip with a spatula every 10-15 minutes to get even baking
-Take out as browning occurs
-Bake the night before and put in a paper bag at room temp so you do not spike your mash temp
-Toss in with grains at beginning of mash
-No milling unless you want mash-glue
Hope this helps.
Dave
Looks like mtn hit send first!
Two opinions on the internet agree?? Inconceivable!!!
[quote]Two opinions on the internet agree?? Inconceivable!!!
[/quote]
Heck, two HOMEBREWERS on the internet agree??? #suresignsoftheapocalypse
Thanks for the advice!
LOL, too funny!
One last question:
Should I do an extended mash to give them extra time to convert or is a standard 60 minute mash long enough?
I’ve read that you should let the oats rest for a few days before mashing to reduce some unfavorable flavors (Radical Brewing goes into more detail).
Does anyone have opinions on this?
I’ve done this. Never not done it so I have no comparison.
I’ve used them without the rest and haven’t had any off-flavors. I think the required rest applies more to toasted malts.
[quote]I’ve read that you should let the oats rest for a few days before mashing to reduce some unfavorable flavors (Radical Brewing goes into more detail).
[/quote]
I remembered that from the book as well, but then I watched this:
http://brewingtv.com/episodes/2012/10/3/brewing-tv-episode-69-palmers-oaked-mild.html
and Palmer just throws em in after toasting them. So I figured more input could definitely muddy the waters further, and that’s how I roll :o
The theory of allowing the toasted oats to sit for a few days is to let the oils produced by toasting to evaporate.
Oil evaporates at room temperature?
Some oils do, yes. I have no idea about the oil that comes from toasting oats though.