Ever since I started homebrewing, whenever I make oatmeal, I feel like I’m mashing in for a second, then get disappointed it’s only food! Anyone else get feelings like that?
Interesting thought.
I just realized that any of us could actually mash in our bowl if we added some crushed pils or pale malt to supply some enzymes. That could be tasty.
You’d probably want to sift out the husk! A cheap homemade version of the diastatic malt powder sold through bread baking supply sites. I guess you’d want to “mash in” around 150°-160°F and just let it sit until the oats soften up to normal consistency? I’m intrigued. And hungry.
I did a cereal decoction mash with some corn for a Classic American Pils and the residue in the pot tasted delicious, although it was a bit stick-to-your-teeth husky.
Yeah, husks are not nice. I tried a spent grain sourdough bread once (made it up as I went.) Discovered that if you want to do this, you would need to puree the mash, or better, dehydrate it and grind it into flour. That was nasty bread (just the texture, not the taste!) I had hoped the husks would soften somehow…
The trick to treberbrot is to completely dry the grain, then grind it REALLY fine, flour consistency if possible. I’ve already burned up one blender, need to find a grinder that’ll do the job.
I’ve been thinking about getting a flour mill. The Komo models are really expensive, but I might try the Mock Mill, essentially the same works (same designer) but runs off the accessory drive on a mixer. Check it out on Breadtopia.
Ha! Yes I have thought that before. OTOH I brew almost 10 times a week so no wishful thinking there.
Is it still fun, now that it is a J.O.B.? Perhaps less fun but still rewarding?