I've always thought oats provided a sort of mouthfeel effect more so than a flavor effect. Maybe toasting them would lend some flavor?
This is what I use oatmeal for. Personally, I don't like the toasted oats taste in a beer. I don't like Sam Sniths oatmeal stout because of this flavor. (According to another thread, I shouldn't be trusted
Interesting opinion...can you describe the flavor that you don't like from the toasted oats.
Is the flavor overwhelming?
How did you toast the oats, and to what level/color did you toast them?
I've never used toasted oats myself. I like most oatmeal stouts... Samuel Smith is the exception. The toasted flavor in that beer is very overwhelming to me and doesn't work for me. Obviously many a people put that beer on a pedestal, which is perfectly fine... It just doesn't do it for me.
Here's my breakfast stout recipe...
Batch = 5.5 gallons
OG = 1.078
24 hour cold steep (room temperature) in 2 gallons of water (2 quarts per pound)
Chocolate Malt = 2 lb
Roasted Barley = 1.5 lb
Black Patent Malt = .5 lb
60 minute mash @ 155
Mash Water = 5 gallons (Strike Temp 173)
Sparge Water = 3 gallons (185)
Total Water = 10 gallons
80% Two Row Pale = 12 lb 6 oz
18% Flaked Oats = 3 lb 4 oz
2% Caramel/Crystal 120L = 5.5 oz
60 minute = 1.5 oz Nugget
30 minute = .5 oz Willamette
20 minute = Add the 2 gallons of dark grain tea from cold steep (return to boil to start 20 count)
0 minute = .5 oz Willamette
0 minute = 2.5 oz ground Sumatran coffee
0 minute = 2.5 oz Ghirardelli bittersweet chocolate
0 minute = 1.5 oz Ghirardelli unsweetened cocoa powder
White Labs 001 California Ale Ale (Starter)
Rack onto 2.5 oz of ground Kona coffee in the secondary
****The coffee was a bit strong. I think I'm going to cut it to 1.75 or 2 oz additions****