Got me oats! Now what?

[HighHops]

Thinking of making an oatmeal stout. Bought some rolled oats, but not sure how much to add. What would be a typical amount for a 5 gallon brew?

Do I have to do anything special like a pre-mash or can I just throw it in with the pale malt? Usually just give it 30 min @ 50C and 45 min @ 65C, but i havn't used cereals before.

Can't find a recipe from any of the legends: Dave Line, Charlie Papazian and John Palmer. Can anyone help?

[DarloDave]

Im drinking this now, and its seriously the best beer I've ever made, its fantastic, I cant recommend it enough

Pale Malt 5 EBC 9 lbs. 8.7 oz 4330 grams 81.5%
Crystal Malt 130 EBC 0 lbs. 10.3 oz 290 grams 5.5%
Chocolate Malt 1050 EBC 0 lbs. 10.3 oz 290 grams 5.5%
Flaked Oats 0 EBC 0 lbs. 10.3 oz 290 grams 5.5%
Roasted Barley 1350 EBC 0 lbs. 3.7 oz 105 grams 2%

Hop Variety Type Alpha Time lb: oz grams Ratio
Golding Whole 4.6 % 60 mins 0 lbs. 2.2 oz 63 grams 100%

Final Volume: 23 Litres
Original Gravity: 1.050
Final Gravity: 1.014
Alcohol Content: 4.7% ABV
Total Liquor: 33.6 Litres
Mash Liquor: 13.3 Litres


Toast the oats untill golden brown , watch they dont burn though, jsut mash as normal, I never had any problems with a stuck mash
Mash Efficiency: 75 %
Bitterness: 29.1423674106957 EBU
Colour: 166 EBC

[floydmeddler]

Found this in my travels:

There are a few different kinds of oats available to the homebrewer. With flaked oats, also called rolled oats, the gelatinization is done by the manufacturer. This is done by softening the oats with steam and then passing them through heated pressure rollers into flakes. The grain husks are removed when the oats are rolled, and in this process the flake thickness can be controlled. The heat and pressure gelatinize the starches, and these grains can be added to the mash directly. The brewer does not need to cook these prior to mashing.

Rolled oats are available in the supermarket. It is best to buy the "quick cook" or "one minute" oats. These are identical to the traditional breakfast oats (which require longer cooking time), but the "quick oats" are cut into finer pieces. The resulting increased surface area allows the starches to dissolve more readily into the water. Special flaked oats, similar to the supermarket "quick cook" oats, are available in homebrew supply stores.

Steel-cut oats are the whole oat kernels, cut up but not gelatinized or processed in any othe way. These are cheaper than rolled oats. For the starches in these to be usable, these oats must be cooked before use. This can be done by placing the oats in boiling water, two gallons of water per pound of grain. This mixture is boiled between 45 minutes and two hours, and must be stirred every five minutes. The gelatinization is complete when the liquid consistency becomes uniform. Because of the extra work and mess involved in the cooking process, you're probably better off with pregelatinized, flaked oats.

Hope it helps.

[DarloDave]

Yeah I just used the supermarket ones. Sainsburys own, porridge oats

[Invalid Stout]

Think that's an American text. I'm not sure steel-cut oats (if you can find them in this country) could be any cheaper than the porridge/muesli oats that Lidl et al sell for 49p or something ridiculously cheap like that.

[HighHops]

That's great! Thanks for the advice and the recipe. I'm gonna give it a go!

[floydmeddler]

Got me interested now. Keep us posted - Do a brewday post with pics!