Sun Jun 19, 2005 7:01 am
One of my house brews is a Toasted Oat Stout. I use 2 pounds of regular rolled oats toasted for about 30 minutes at 300° (in a covection oven) for a 5 gallon batch. Adds a real nice toasty flavor to the stout. If you try this, let the oats rest in a paper bag for a week or so to let some of the harshness go away. The contact will the air will mellow them out. It doesn't make any difference whether you use the old fashioned oatmeal or the quick cooking oats, they taste exactly the same. One last note, if you use this much oats in a brew, be sure to toss several handfuls of rice hulls into your mash tun or you will end up with a sticky mess that won't drain!
