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Toasting Flaked Oats
I'm brewing up an oatmeal stout in a couple weeks. I want to toast some of the flaked oats but I've been reading a lot of varying info on how much to toast, at what temp and for how long, and how long before hand to toast.
I have a pound of flaked oats. I'm not sure if I want to use more or less yet. I was thinking of toasting at 325 for 10-15 minutes. But I have no idea if I should do this the day before brewing, the day of brewing, or 2 weeks before. What does everything else do?
I've usually toasted my oats at 350° for 10 minutes on each side. I've also toasted the day before and right before brewing. I've decided that toasting right before brewing is best but it's only a preference. I just don't want to lose any of the added flavor. YMMV
I toast my oats a few days ahead, but it doesn't really make a big difference. If you were going to really darken the oats (roasting) then it may be beneficial to allow them to "breath" for a few days.
I would recommend toasting half of your oats. Or getting an extra half pound and toasting them, saving one pound of oats as native.
I set my oven to 424F and I place them on a cookie sheet. After about 5 minutes I pull them out and shake them around a bit, then put them back in. I keep a close eye on them and wait until I get the amount of color I want from them. I usually push for a medium toasted golden brown color. It helps to have a little raw oat near by to compare the color back and forth to see how you are doing.
I also like to add my toasted oats to my grains for crushing. I find I get more of the toasty flavor from them that way. I would not mill the raw oats though.
I good oatmeal stout needs at least one pound of raw oats to get the mouthfeel you are looking for though. So either get more oats to toast or skip the toast step.
Have you guys noticed any problems with head retention or harsh flavors? I've read that Randy Mosher suggests you let them sit in a paper bag for a couple of weeks before brewing. He seems to think there are oils that come out of the oats when toasted that may affect head retention and that certain chemicals are created during the toasting process that may lead to off flavors.
Also, at what percentage of my grain bill should flaked oats be before I have to start worrying about the possibility of a stuck sparge?
The fats in oats is going to be an issue regardless of the toast level on the oats.
I always use a half pound or so of rice hull in my Oatmeal Stout as insurance against a stuck sparge. However, if you have a good running manifold normally one pound shouldn't cause you any grief.
I guess around 10% of the grain bill would be time to worry for sure.
OK thanks Brewchez. Looks like I'm going to pick up some more flaked oats and grab some rice hulls for insurance (1.25lb flaked oats gives me about 11%). I've never used them before but I'm guessing its nice to have them on hand.
FirePitBrew wrote:
OK thanks Brewchez. Looks like I'm going to pick up some more flaked oats and grab some rice hulls for insurance (1.25lb flaked oats gives me about 11%). I've never used them before but I'm guessing its nice to have them on hand.
You can save a little money and just buy Quaker Old Fashio Oatmeal at the grocer.
brewchez wrote:
You can save a little money and just buy Quaker Old Fashio Oatmeal at the grocer.
That's what I ended up doing yesterday after thinking about it. I still need to get rice hulls though. Is that something you can find somewhere besides the LHBS? I know its used in other things besides brewing but I don't know where else it might be available.
I have never seen rice hulls outside of the LHBS before, sorry.
Maybe by 2 pounds of unsalted sunflower seeds, sit down and start splitting them open and spitting the shells in a bowl....
Maybe not.
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