Malted Oats?

[Robdog]

Im thinking about doing a Oatmeal Stout recipe.

Ive seen Malted Oats for sale and was wondering what difference they make to using regular Oats?

Would have to do a 2 stage mash if i used Malted?

[oblivious]

They are malted, hop and grape sell the but I think you have to crush them yourself

Plenty of people use flake oats for oatmeal stouts

Would have to do a 2 stage mash if i used Malted?

not sure what you mean, as in a protein rest or temp step?

[Robdog]

Not sure what the proper name for it is but ive read that you need to mash the oats and a little drain first at a low temp then add everything else and mash at normal temp.

[oblivious]

I supposed you could, be they are malted so you can just mash the as as normal its up to you

[sib67]

Not sure what the proper name for it is but ive read that you need to mash the oats and a little drain first at a low temp then add everything else and mash at normal temp.

I believe this is to prevent the oats 'gumming up' your mash and making it stick. Aleman, I think, explained this in much more detail tha I can in another thread a few weeks ago. From memory, I think he recommended soaking the oats separately in 30 or 40 degree water, before adding to the main mash. I would search for the thread, as my recollection of it may not be entirely accurate.

I have never bothered with this. I found out about it after already brewing a couple of batches, and didn't have any problems with runoff - I suppose it may depend on your particular mash tun design.

[Robdog]

Not sure what the proper name for it is but ive read that you need to mash the oats and a little drain first at a low temp then add everything else and mash at normal temp.

I believe this is to prevent the oats 'gumming up' your mash and making it stick. Aleman, I think, explained this in much more detail tha I can in another thread a few weeks ago. From memory, I think he recommended soaking the oats separately in 30 or 40 degree water, before adding to the main mash. I would search for the thread, as my recollection of it may not be entirely accurate.

I have never bothered with this. I found out about it after already brewing a couple of batches, and didn't have any problems with runoff - I suppose it may depend on your particular mash tun design.

I remember that thread i think i posted on it. I was just curious what the difference between malted and normal oats was.

[sib67]

Not sure what the proper name for it is but ive read that you need to mash the oats and a little drain first at a low temp then add everything else and mash at normal temp.

I believe this is to prevent the oats 'gumming up' your mash and making it stick. Aleman, I think, explained this in much more detail tha I can in another thread a few weeks ago. From memory, I think he recommended soaking the oats separately in 30 or 40 degree water, before adding to the main mash. I would search for the thread, as my recollection of it may not be entirely accurate.

I have never bothered with this. I found out about it after already brewing a couple of batches, and didn't have any problems with runoff - I suppose it may depend on your particular mash tun design.

I remember that thread i think i posted on it. I was just curious what the difference between malted and normal oats was.

Not sure - I just use porridge oats from the supermarket roasted in the oven on gas mark 5 for an hour.

[pigpen]

Hello robdog i have tried both toasted oats & malted oats in stouts imo malted oats give a very smooth mouthfeel & for want of a better description almost a malted milk taste. Only problem is the H&G wont crush them ( they gum up the rollers ) but they,re worth the effort to crush & use in a maclays oatmalt stout clone

[Robdog]

Cheers Pipen.

Leyland stock them also il try and find out if theres are crushed, if not ill just cruch them myself.