I was planning on adding some toasted oats to my Brown Ale recipe. I've never toasted them before, so what's your method?
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Quite often do I let the wort sit unpitched and at 60F or lower overnight. This is when the yeast hasn't settled enough yet or I'm too tired to finish.Let me guess...when you have done a triple decoction mash
Great suggestion, I would do this with the Chocolate malt as well. IMO the roast flavor will clash with the Columbus hops.
Possibly add the midnight wheat at the end of the mash to limit the character while still getting the color.