From the HBD Archive
From: polstra!larryba@uunet.UU.NET (Larry Barello)
Subject: Re: oats and other adjuncts
Date: 1992-07-09 23:41:08 GMT

Technically, steel cut oats are RAW and need to be cooked to liberate
the starch. Probably what happens is that they are chopped up so fine
and the enzymes floating around in a 2 hour mash (:-) have an opportunity
to liquify the starch and conversion happens.

All other forms of oats (flat ones, that is) have been pre-cooked in
the squishing process. This also holds true for barley, wheat, tritical,
etc. They don't need ot be cooked.

Also, regarding mashing of specialty grains. From a technical point
of view all crystal malts (down to cara-pils) have already been "mashed"
in the husk. Toasted malts (vienna->black patent) have not. Those
that have not may dump starch into your brew which might cause a
warm haze (worse when cold).

As a point of reference: I have easily mashed 7lb of pale malt (us 2-row)
and 1lb each of rolled oats and roast barley to make a fine stout that
has no haze whatsoever. Granted, you need a strong light to tell! Oh,
to complete the recipe: 1.25oz of chinooks for 60min. Yum, yum.


- Larry Barello

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