Oatmeal stout and extract brewing:possible?

[gazpacho]

I understand that the oatmeal used in oatmeal stouts need to be mashed to get the sugars etc from it but are there any "tricks" I can use as I'm not yet set up for full-mash brewing? I see that there are plenty of stout recipes for extract brewing so can any of these be adjusted to make a poor man's oatmeal stout?

[OldSpeckledBadger]

You could do a sort of mash by using a Diastatic malt extract but you'd still have to closely control the temperature the same as in a full-grain mash.

[gazpacho]

give me a clue please, I'm very much new to this. Is this a difficult process? Temperature control is no problem, I'm building a pot with an element in it with full temperature control

[OldSpeckledBadger]

A simple heating element probably won't provide a good solution because the mash liquor will get much too hot around the element and you may get grain sticking to the element which will tend to burn and cause off tastes in the beer. That's why mash tuns tend to be well insulated containers which can hold the temperature roughly constant for the 90 minutes of the mash.

[gazpacho]

so you would recommend a separate boiler and one of the insulated camping type boxes for the mashing?

[OldSpeckledBadger]

so you would recommend a separate boiler and one of the insulated camping type boxes for the mashing?

Yes.

[Invalid Stout]

I understand that the oatmeal used in oatmeal stouts need to be mashed to get the sugars etc from it but are there any "tricks" I can use as I'm not yet set up for full-mash brewing? I see that there are plenty of stout recipes for extract brewing so can any of these be adjusted to make a poor man's oatmeal stout?

You could do a mini-mash (in a stockpot with a grain bag, for example) with the oatmeal and the same amount of pale malt and add the resulting liquid to your extract brew. If I were doing that I'd add the black malt or roast barley or whatever you're using for "stoutiness" to the mash as well.

[WishboneBrewery]

You could do a mini-mash (in a stockpot with a grain bag, for example) with the oatmeal and the same amount of pale malt and add the resulting liquid to your extract brew. If I were doing that I'd add the black malt or roast barley or whatever you're using for "stoutiness" to the mash as well.

Would this be the Oven method or something else?
I've recently watched this guy doing a mini extract brew with Maris Otter. http://www.youtube.com/watch?v=hVGkTcYW0Yc

[Bobba]

I've recently watched this guy doing a mini extract brew with Maris Otter. http://www.youtube.com/watch?v=hVGkTcYW0Yc

Not sure that would be any good for oatmeal stout as the video is only a 15min steep to get the flavours out of the grain, you'll need to do a proper mash with oatmeal (ie leaving it at 65C for 90min) to give you enzyme conversion and the sugars you need to ferment.