Date: 1992-07-07 16:31:05 GMT
>I do not have anywhere near as much brewing experience as Larrry. However,
>I personally would not recommend using rolled oats (at least in extract
>recipes). I used them in an oatmeal stout several months ago when I could
>not find steel-cut oats. I included them in an extract-based recipe in the
>standard manner of adding them to the boil water as it was being heated.
>I was quite nervous (but not worried !) that they would turn into oatmeal
>so I made sure not to let them boil and even removed them earlier than I
>normally would have removed specialty grains. I cooled the wort before
>transferring to the primary and after cooling I could see in the wort very
>vicsous thick whitish trub that took many days to settle out. When it did
>it left a 3-4" layer on the bottom of the carboy. When I racked to secondary
>I was not too surprised to find what was basically oatmeal sans oats, the
>same glutinous whitish paste that's in cooked oatmeal. Unfortunately while
>in the primary this "oatmeal" swelled and sucked up about 1/2 gallon of my beer.
>In addition, the head retention of my stout is pretty poor, it only lasts
>for 0.5-1.0 minutes. This may simply be due to the oils in the oatmeal and
>may have nothing to do with using rolled oats. I, however, will not use
>rolled oats again. I have since found steel-cut oats in local health-food
you must mash oatmeal or any other adjuncts before you add them to the boil.
In fact, I won't even add malted specialty grains anymore unless they are
mashed. If I'm trying to do a quick and dirty job and just want to add
a half lb. of crystal malt or so, I'll steep it in 150F water and add an oz.
of amylase enzyme. If you add all the malt extract at this point you'll
also notice that the infamous boil-over problem is alleviated.
Anyway, I made the same mistake (not mashing oatmeal) when I first tried it.
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