Need help altering a mash

[hicks107]

I am going to brew the Oatmeal Stout in this months issue of BYO but I want to mash differently than they suggest. The recipe says to do a step mash with a 30 minute rest at 122F but I plan on doing a single step infusion.

Heres the Grain Bill:
8.5 lbs 2 row pale
12oz flaked oats
10oz crystal 40
6oz crystal 60
5oz chocolate malt
4 oz roasted malt

In the recipe, it says to add 12 quarts of water to the mash then says "this is a thick mash at this point" and later tells you to add 5 more quarts to bring it to the "normal mash thickness" and then heat up to 154F and rest for 45 minutes.

I dont want to the the step mash because I dont have a way to heat my mash tun, and I am using a 5 gallon Gott round cooler. What do the pros suggest I do for a single-step mash. How much water? Should I rest for 60 minutes at 154?

Thanks!!

[markaberrant]

13-14 quarts at 154F for 60 minutes should do just fine.

[dparsons]

The rest at 122 is a protein rest for the flaked oats. It isn't necessary but will help.

[MichaelM]

Originally posted by dparsons
The rest at 122 is a protein rest for the flaked oats. It isn't necessary but will help.

yea a beta glucanase/protein rest to help break down the gummyness of the mash... being a stout the protein rest isnt needed as its supposed to be nice and dark and you wont notice the hazyness.... I did use it though for the glucan rest to help keep the sparge smooth.... but I was using alot more oats then in that recipe

[dparsons]

Originally posted by MichaelM
yea a beta glucanase/protein rest to help break down the gummyness of the mash... being a stout the protein rest isnt needed as its supposed to be nice and dark and you wont notice the hazyness....

It will also affect the character of the beer some - head retention, body, and such.

As far as making the jump to 154 *F in a 5 gallon cooler, you would have to decoct and boil part of the liquid after the protein rest to do it - about 3 quarts worth. Otherwise do the single infusion and enjoy the beer.

[Cosmic Charlie]

I would like to brew this in the near future. I want to make sure I'm clear on one point: The package of Quaker Oats in my cupboard says "Quick and Easy". I guess these are quick oats, not instant? They therefore need to be cooked before adding to the mash? This does not change if I toast them in the oven first? I would still use 12 ounces uncooked (1 and 1/2 cups)?

[Mad Scientist]

I was going to make a beer using som oats soon as well, but I was going to use plain quaker (or something organic), and make the oats according to the package....should I still plan on a beta rest? The beer is my Xmas ale, and it will be about 19 to 20 SRM....

[hicks107]

This months issue of BYO has a great article on using oats in beer, thats what prompted me to brew my oatmeal stout. I just went ahead and bought flaked oats from my LHBS at $1.25 a pound, that way I wouldnt have to mess with cooking anything. It was one less step for me to risk messing up.

If you can get a copy of this months BYO, its probably worth it.

[Mad Scientist]

Yeah, this months byo prompted me to add some oats tot he Xmas ale as well.....

[Cosmic Charlie]

I also have the new BYO. I just wanted to make sure I needed to cook my Quaker Oats before adding to the mash.

[dparsons]

Pre-cooking the oats "gelatinizes" the starches or breaks them up so that they are soluable and the enzymes in the mash can get to them. Flaked oats that you buy at the homebrew supply store have had this done. Instant oats have also been pre-cooked adequately. Quick oats are only halfway there. Thus regular rolled oats and quick oats need to be boiled before adding to the mash. Suggested reading:
http://www.howtobrew.com/section2/chapter12-2.html

Oats are are also higher in protein and haven't undergone any conversion like the barley (unless you get malted Oats) so they will have beta glucans. Your beer will benefit from a protein rest.

[Cosmic Charlie]

Mind if I ask one more question? The recipe calls for 12 oz flaked oats - if I substitute rolled oats, is it a 1-for-1 subsitution (that is, use 12 oz rolled oats)?

[Mad Scientist]

I think so....

What temp rasnge should we use for the protein rest. Also, is it better to use two or six rox for this?

[BrewDog]

Yes, do a 1:1 substitution of rolled oats for the flaked (instant) oats.

12 oz isn't much, so you shouln't expect a gooey mash with this recipe. If it had more oats, then the protein rest becomes more important.

As usual, Palmer's (http://www.howtobrew.com/section3/chapter14-4.html) web site explains things pretty well.

[dparsons]

Originally posted by Cosmic Charlie
Mind if I ask one more question? The recipe calls for 12 oz flaked oats - if I substitute rolled oats, is it a 1-for-1 subsitution (that is, use 12 oz rolled oats)?

If you use regular rolled oats you'll need to cook them before adding them to the mash. With instant oats you won't.