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Toasting Oatmeal


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#1 neddles

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Posted 17 October 2014 - 05:06 AM

Anyone ever do this?  The BCS oatmeal stout recipe calls for toasting the oatmeal first. I'm going to make one of the versions on the mad fermentationist's website. Curious how it came out for anyone who's tried it.



#2 BlKtRe

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Posted 17 October 2014 - 06:23 AM

I used to toast quick oats back in the day when I was into Oaty Stouts. It was easy. I spread the oats out on a cookie sheet and used the oven at 350*. Usually 10 minutes or so or when they turned a brownish color. I would then put them in a paper sak for 24-48 hrs to absorb any off aromas caused from toasting. 



#3 positiveContact

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Posted 17 October 2014 - 06:28 AM

I used to toast quick oats back in the day when I was into Oaty Stouts. It was easy. I spread the oats out on a cookie sheet and used the oven at 350*. Usually 10 minutes or so or when they turned a brownish color. I would then put them in a paper sak for 24-48 hrs to absorb any off aromas caused from toasting. 

 

I did something similar once.  I'm not sure I really liked the effect.  It wasn't awful or anything but I think I prefer just using them "as is".



#4 BlKtRe

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Posted 17 October 2014 - 06:38 AM

I did something similar once.  I'm not sure I really liked the effect.  It wasn't awful or anything but I think I prefer just using them "as is".

 

Toasting just gives a nutty type flavor in the background. 



#5 HVB

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Posted 17 October 2014 - 06:40 AM

Great .. now I want an oatmeal stout.



#6 DaBearSox

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Posted 17 October 2014 - 06:45 AM

I make an oatmeal milkstout that I toast the oats for....it's killer

 

7.5 lbs Crisp Maris Otter
8 oz Crisp Crystal 60
8 oz Crisp Chocolate
5oz Briess Roasted Barely Stout malt 
12oz Toasted flaked oats (toasted in oven at 325 for 60 minutes stirring every 15 min)
 
 
Mash
Started with 4 gallons distilled water
Added:
3.5 grams calcium carbonate
3 grams baking soda
 
Mash at 151 degrees for 1.5 hours
 
Sparged with 4 gallons distilled water until reached 6 gallons in kettle kept rest to add at 30 min. 
 
added: 
1lb Lactose sugar added during sparge
.5 grams calcium chloride
1 gram gypsum
3 grams table salt (non iodized sea salt)
 
Sparged until kettle was up at the top of the rivets
 
Hops
.6 oz UK Target 11AA at 60 min
 
Pitched on cake of Wyeast 1450 Denny's Favorite 
 
OG: 1.061 FG: 1.019 5.55 ABV


#7 BlKtRe

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Posted 17 October 2014 - 06:46 AM

Great .. now I want an oatmeal stout.

 

Na, I will pass. Im just now getting back into Porters. I brewed 20g this summer and people are wiping me out begging for the recipe...:)



#8 BlKtRe

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Posted 17 October 2014 - 06:48 AM

Salt eh? Interesting in a stout.



#9 DaBearSox

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Posted 17 October 2014 - 06:49 AM

Salt eh? Interesting in a stout.

 

yea, think about it like baking, it brings out some nice flavors in the end product. Those New Belgium bastards took my idea....



#10 BlKtRe

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Posted 17 October 2014 - 06:51 AM

yea, think about it like baking, it brings out some nice flavors in the end product. Those New Belgium bastards took my idea....

 

Gonna have to check that out a little closer. 



#11 HVB

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Posted 17 October 2014 - 07:00 AM

Na, I will pass. Im just now getting back into Porters. I brewed 20g this summer and people are wiping me out begging for the recipe... :)

I actually have been working on a recipe that is on the border of a stout and porter.  I am just going to call it a pout.  It was based on Edward from Hill farmstead.  Hmm, now that I think maybe that would be nice to brew and use some of that London Ale III cake I will have soon.  :scratch:



#12 Darterboy

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Posted 17 October 2014 - 07:16 AM

Be warned the oats will smell awful (burnt and acrid) after 60 minutes in the oven. They will taste wonderful in the beer, however. Learned that doing the Bugeater's Oatmeal Raisin Cookie Amber (BORCA) of Brewing Network fame.



#13 Genesee Ted

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Posted 17 October 2014 - 07:21 AM

I have done this several times with excellent results in a brown ale.  I liked the results.  I just toasted them til it smelled like cookies and then like tRe said, let them degas for a day or two.  Good stuff!



#14 neddles

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Posted 17 October 2014 - 12:43 PM

Wow lots of great feedback here. Thanks guys. And thanks for the recipe bearsox, that looks delicious. Maybe I'll try upping the sodium to 50-75ppm or so.

 

The recipe calls for 18% Toasted Oats but the guy who developed the recipe was using a commercially toasted oat which he said was not that strong in flavor. I'm thinking of toasting half the oats and leaving the other half untoasted. Ill put up a recipe pretty soon on the recipe forum.



#15 3rd party JKor

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Posted 20 October 2014 - 09:02 AM

Be warned the oats will smell awful (burnt and acrid) after 60 minutes in the oven. They will taste wonderful in the beer, however. Learned that doing the Bugeater's Oatmeal Raisin Cookie Amber (BORCA) of Brewing Network fame.

 

 

What temp for 60 minutes?  I toast oats for cooking and after 10 minutes at 350 they're pretty crispy, I would think after an hour they'd be nearly ash.



#16 neddles

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Posted 20 October 2014 - 09:45 AM

I went 45 min at 325F stirring every 10-15 min. They were starting to get pretty smokey and acrid smelling like Darter described so I stopped. They darkened up just a a shade or two.


Edited by nettles, 20 October 2014 - 09:45 AM.



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