Ladies and Gentlemen of Homebrewing, I was cruising my Google+ account, and I am stalking (I mean following/stalking) Wil Wheaton, and I noticed he is a homebrewer! Tonight he posted a question. I directed him here, however I doubt that he would read my post, so perhaps you all could head over to Wil Wheaton's Google+ Profile and help him out.
I'm making an oatmeal stout for Jaime Paglia, and I'm trying to figure out the best time to put in the oats. This will be a partial mash, using extract for the base and some steeped specialty grains.
I can't find consensus on the usual forums. Some brewers say to put the oats (about 1 pound for a 5 gallon batch) in with the steeping grains. Others say you have to mash the grains with some 2 row, but don't say how much 2 row you should use, and how to scale back the extract if you go that way. I'm not afraid to do that kind of mashing (yay! experience!), but it's easier to use extract, so that's my preference at this point in my evolution as a brewer.
So I was thinking that I'd use the basic stout recipe I have, and I'd toast a pound of quick oats in the oven first, then steep them with the specialty grains when they were all toasty and golden and good.
I'm very interested to hear opinions on this, and I thank you all in advance for sharing whatever experience you've had.