Steeping Oatmeal for a stout
Posted: Mon Sep 16, 2013 9:13 pm
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.
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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.mashani wrote: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.
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 wrote: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.mashani wrote: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.
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.k9dude wrote: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 wrote: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.mashani wrote: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.
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.Gymrat wrote: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.
Yes looking to do an extract oatmeal cookie stout.k9dude wrote: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.Gymrat wrote: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.
Correctomundo! Just steep the toasted oats for about 20 minutes @150F-155F, remove the oats then procede as usual.BeerRust wrote:Yes looking to do an extract oatmeal cookie stout.k9dude wrote: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.Gymrat wrote: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.
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?