From the HBD Archive
From: Steve Kennedy 08-Jul-1992 1119 <>
Subject: "mini-mashing" oats questions / Diastatic Malt Syrup (DMS) question
Date: 1992-07-08 16:35:23 GMT

Hi. I'm fairly new to HBD (3 wks) and also to brewing (~1 yr).

I am planning on making an oatmeal stout within the next week or two and so
the current 'use of oats' discussion is of interest. I'm also an extract
brewer, so my knowledge of mashing (etc) at this time, is limited to what
I've read in passing in HBD and other related forums.

In HBD #919 Russ Wigglesworth writes:

> Mini-mashing isn't hard, just take equal amounts of the oats and 2 or 6
> row malt and combine with about 1 qt. of water per lb. Bring this to 155
> degrees for an hour and then rough sparge into your extract through a
> colander or grain bag with an amount of water equal to what you mashed
> with. By "rough" I mean just a simple rinse, no recirculation or trickle
> since you are looking for the oat character and not a significant yeild.
> Oats get pretty gummy so when in a 1 to 1 grain bed a stuck sparge is
> almost guaranteed.

I had heard/read that you need to mash the (rolled) oats, but never heard
you needed to mash it with equal amounts of X-row malt -- what are the
advantages to doing this over just mashing the oats by itself? is this
combination necessary? in trying to determine the amount of other
fermentibles to use in the recipe, how much should I expect the mashed oats
and/or malt to contribute?

responding to the same question re: oats, Brian Bliss writes:

> 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.

I tend to start with the specialty grains (ex. crystal malt) in a gallon or
so of cold water, slowly bring the water up to boiling, and remove the
grains from the water just before the boil (or at ~180 degrees if I happen
to have the thermometer handy).

My question: how does mashing the specialty grains change their contribution
to the brew vs. using the procedure I've described (and usually use)?


Lastly, I have a question regarding the use/advantages/disadvantages of
Diastatic Malt Syrup (DMS):

I thought I'd try using this as the basis for a light pale ale and was told
that because the DMS still contained active enzymes that I should mash the
adjunct pale malt (I was planning to use in the recipe) in the DMS. I guess
I'm looking for a confirmation on this and perhaps a little procedural

Thanks in advance to all,


Steve Kennedy Email:
Digital Equipment Corp. -or-
30 Porter Road (LJO2/I4) -or- ...!decwrl!!kennedy
Littleton, MA 01460 Phone: (508) 486-2718

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