keithforbes wrote:Yea I currently brew extract and steep grains. Just moved from boxed kits over to creating my own. Eventually want to move into All Grain once I get a bit more space, $$$, and experience. The above is great. Going to look at the BJCP study material and read through it all. Try to piece it together and increase my knowledge this way.
Thanks everyone.
Good stuff. Lots or reading and learning to do, it's never-ending which is really what makes this the worlds best hobby or job, you never stop learning. When you think you've learned something they come out with new theories that sometimes blows previous ideas away. Beer is a mysterious beast to say the least.
As for the oatmeal, it really should be mashed so you're not adding starch to your brew. It's deficient of enzymatic power to do the conversion with the grain-steep method, partial mash would work with it
Oats are wonderful in a porter or stout. Oatmeal lends a smooth, silky mouthfeel and a creaminess to a stout that must be tasted to be understood. Oats are available whole, steel-cut (i.e. grits), rolled, and flaked. Rolled and flaked oats have had their starches gelatinized (made soluble) by heat and pressure, and are most readily available as "Instant Oatmeal" in the grocery store. Whole oats and "Old Fashioned Rolled Oats" have not had the degree of gelatinization that Instant have had and must be cooked before adding to the mash. "Quick" oatmeal has had a degree of gelatinization but does benefit from being cooked before adding to the mash. Cook according to the directions on the box (but add more water) to ensure that the starches will be fully utilized. Use 0.5-1.5 lb. per 5 gal batch. Oats need to be mashed with barley malt (and its enzymes) for conversion.
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