Hot answers tagged oats
You may notice your malt extract say something like "non-diastatic, unhopped, pure malt extract", or something similar. Diastatic power is the ability of a malt to convert starch to sugar. In an extract, you don't need it because it's already been converted for you. However, to get starch to turn into fermentable sugar, a diastatic malt is required. The ...
You need to be aware that flaked oats (or any flaked grains) can't be steeped. They need to be mashed with a diastatic malt to convert the starches into fermentable sugar. Unfortunately, the 1/4 lb. of MO you have in there isn't enough to do that. with 2 lb. of flaked oats. I'd use at least 1.5 lb. of MO or a good domestic pale malt.
I made an oatmeal porter which came out really, really nicely. The mouthfeel was smooth and silky but not overdone. The only downside was that it had next to zero head retention. To get the "smooth" palate, you need to mash the oatmeal with your grains, but you really do not want to overdo the oats. I used 100g oats in a 15l batch (about 1/3 pound of oats ...
Flaked oats, like quaker oats, have been pregelatinized so you can mash them directly. Malted or not has nothing to do with it. Irish oats or steel cut need to under go a gelatinization process, via cooking them. This makes the starches accessable to the mashing process. You can add your specialty grains if you don't have space limitations in your ...
The issue will be if oat malt has enough diastatic power to convert itself. If so, you can do a minimash (really just a steep with controlled water amount, temp, and time). If not, you'll need to add some pale malt and do the same process. But oat malt will not give you the same flavor results as flaked oats. For the 4 oz. that's called for in the ...
Some people will say to add protein laden ingredients, but you already have oatmeal in there. Fermentation procedures are very important to head formation and retention. See this article: Getting Good Beer Foam: Techniques. It would help to know the recipe, also.
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