Steeping Oatmeal for a stout

[BeerRust]

I have read that when doing an oatmeal steep in a stout, you would also need to do a grain steep to help the oatmeal.

[mashani]

If you use pre-gelatinized rolled oats (think quick cooking oatmeal, but not instant oatmeal) and you are looking for body/mouthfeel from it and not all the fermentable sugars possible, then you can get away with just boiling the quick oats for 5-10 minutes or so and then pulling the bag they are in. You won't get all the sugars from a steep either, unless you do an extended duration steep with some 2-row or similar malt - which is actually a partial mash not a steep.

[BeerRust]

If you use pre-gelatinized rolled oats (think quick cooking oatmeal, but not instant oatmeal) and you are looking for body/mouthfeel from it and not all the fermentable sugars possible, then you can get away with just boiling the quick oats for 5-10 minutes or so and then pulling the bag they are in. You won't get all the sugars from a steep either, unless you do an extended duration steep with some 2-row or similar malt - which is actually a partial mash not a steep.

So do you steep grains along with the oats or before or after. Or is there more to the process. I also read that you should toast the oats first.

[k9dude]

If you use pre-gelatinized rolled oats (think quick cooking oatmeal, but not instant oatmeal) and you are looking for body/mouthfeel from it and not all the fermentable sugars possible, then you can get away with just boiling the quick oats for 5-10 minutes or so and then pulling the bag they are in. You won't get all the sugars from a steep either, unless you do an extended duration steep with some 2-row or similar malt - which is actually a partial mash not a steep.

So do you steep grains along with the oats or before or after. Or is there more to the process. I also read that you should toast the oats first.

I usually toast the oats just until the just start turning brown. As far as steeping goes it depends on what grains your going to use. Like Mashani said you can steep the oats by themselves just fine. What other grains are you looking to use?

[BeerRust]

If you use pre-gelatinized rolled oats (think quick cooking oatmeal, but not instant oatmeal) and you are looking for body/mouthfeel from it and not all the fermentable sugars possible, then you can get away with just boiling the quick oats for 5-10 minutes or so and then pulling the bag they are in. You won't get all the sugars from a steep either, unless you do an extended duration steep with some 2-row or similar malt - which is actually a partial mash not a steep.

So do you steep grains along with the oats or before or after. Or is there more to the process. I also read that you should toast the oats first.

I usually toast the oats just until the just start turning brown. As far as steeping goes it depends on what grains your going to use. Like Mashani said you can steep the oats by themselves just fine. What other grains are you looking to use?

Not sure what grains. Looking at using Mr beer st Patrick's stout as the base. And steep the toasted oatmeal. Also looking at adding a few other spices or ingredients. Maybe also use dextrose and some hops for flavor and aroma.

[mashani]

I would not put dextrose in an oatmeal stout. An imperial stout or Baltic porter or the like that is already really chewy then perhaps. The dextrose will increase the abv but not give you any body, and may actually make it seem "thinner" , and when I think of an oatmeal stout, I am thinking hearty breakfast in a glass. If anything I'd add some dme in place of the dextrose.

[Gymrat]

What is the difference, if any, between using oat meal and oat flakes? I used oat flakes in my oatmeal milk stout and all I did was toss them into the mash. It seems like all you would have to do is steep those for 20 minutes and it would be a lot less complicated. Though I might be missing something here.

[k9dude]

What is the difference, if any, between using oat meal and oat flakes? I used oat flakes in my oatmeal milk stout and all I did was toss them into the mash. It seems like all you would have to do is steep those for 20 minutes and it would be a lot less complicated. Though I might be missing something here.

As far as I know there is no difference just different names. Oatmeal is actually either rolled oats (like quick cooking) or gelanized oats (instant). I use quaker quick cook oatmeal because that's what we have on hand, but the oat flakes you can buy at the LBHS are the same thing. Your right on all it takes is a 20 min. steep. I think there was confusion on whether he could steep them alone or if there needed to be another grain. I believe he may have read about mashing and that you need certain grains (2 row or 6 row or wheat) to get full conversion and thus the confusion. Of course it's just an assumption on my part.

[BeerRust]

What is the difference, if any, between using oat meal and oat flakes? I used oat flakes in my oatmeal milk stout and all I did was toss them into the mash. It seems like all you would have to do is steep those for 20 minutes and it would be a lot less complicated. Though I might be missing something here.

As far as I know there is no difference just different names. Oatmeal is actually either rolled oats (like quick cooking) or gelanized oats (instant). I use quaker quick cook oatmeal because that's what we have on hand, but the oat flakes you can buy at the LBHS are the same thing. Your right on all it takes is a 20 min. steep. I think there was confusion on whether he could steep them alone or if there needed to be another grain. I believe he may have read about mashing and that you need certain grains (2 row or 6 row or wheat) to get full conversion and thus the confusion. Of course it's just an assumption on my part.

Yes looking to do an extract oatmeal cookie stout.

Would use;
Oatmeal
St.patricks stout extract from mr beer
Light DME
Honey
Cinnamon
Vanilla
And maybe a hop addition at 18 mins for some flavor and aroma.

So when using HME I guess I can just steep the oatmeal and not have to worry about grain steep also?

[k9dude]

What is the difference, if any, between using oat meal and oat flakes? I used oat flakes in my oatmeal milk stout and all I did was toss them into the mash. It seems like all you would have to do is steep those for 20 minutes and it would be a lot less complicated. Though I might be missing something here.

As far as I know there is no difference just different names. Oatmeal is actually either rolled oats (like quick cooking) or gelanized oats (instant). I use quaker quick cook oatmeal because that's what we have on hand, but the oat flakes you can buy at the LBHS are the same thing. Your right on all it takes is a 20 min. steep. I think there was confusion on whether he could steep them alone or if there needed to be another grain. I believe he may have read about mashing and that you need certain grains (2 row or 6 row or wheat) to get full conversion and thus the confusion. Of course it's just an assumption on my part.

Yes looking to do an extract oatmeal cookie stout.

Would use;
Oatmeal
St.patricks stout extract from mr beer
Light DME
Honey
Cinnamon
Vanilla
And maybe a hop addition at 18 mins for some flavor and aroma.

So when using HME I guess I can just steep the oatmeal and not have to worry about grain steep also?

Correctomundo! Just steep the toasted oats for about 20 minutes @150F-155F, remove the oats then procede as usual.

[monsteroyd]

What yeast would be good with this? Would you just use the MB yeast under the HME lid?

Any suggestions?

Monty

[Gymrat]

For a stout I would go with either s 04 for the brittish character or windsor ale yeast for the low attenuation to increase body and mouthfeel.

[RickBeer]

Just a caution on using Honey, Cinnamon AND Vanilla. You know honey will raise the ABV and thin it some, with little taste. Vanilla is strong and will come through. Cinnamon is also very strong. That's a lot of strong flavors. I can tell you that 1 teaspoon in an LBK batch is quite noticeable. Also, for some people, cinnamon can actually get the stomach a bit upset, especially if an empty stomach with cinnamon, beer, ...

We made two batches of the old Firecracker which had one cup of honey and one teaspoon of cinnamon. Then removed the cinnamon which is called St. Valentine's Cherries in Honey. Much better, still not our favorite.

[pghFred]

I've done this a couple times with the QO PLAIN instant oats packages. Used 4, 1oz packs in an LBK batch and 8 in a 5 gal.


For the 5 gal, I toasted 4oz of oats in the oven @300 until golden brown, but not too much on the brown side. Then I put those and the remaining 4oz in a grain sack and steeped for 20 at 155-160. Boiled with 2lbs of Dark DME with another 1/4 of hops (don't remember which, one of the nobles) for about 15 minutes. Shut off pot and added the HME (I used 4 of the old Stickey Wickets bought at the closeout).

The oats do provide a very silky mouthfeel with a mild toasty flavor. The extra 2lbs dark DME gave it a deep flavor with hints of anise and an abv around 6.


Still have 4 left from last November. I'm trying to save them for Xmas.....but they call me every time I go down the cellar to grab other homebrews.