I found some great info on how brewing with larger proportions of oats can impact many key components of beer:http://scottjanish.com/case-brewing-oats/
I'm subbing oat groats for flaked oats in a stout today. Figured I'd still toast the oat groats in the oven before milling them. After reading the info presented, I see a lot of benefits in using more oats in my beer. I've been thinking about which ingredients I can grow myself, and oats might be a decent option.
One question I have is in regards to water chemistry. The author states, "Because husked and naked oats causes a marked reduction in nitrogenous compounds in mashes which results in higher pH values, making adjustments to your mash may be necessary when using a high percentage of oats. Both the Koch and Schnitzenbaumer studies found an increase in mash pH with malted and unmalted oats, which occurred more drastically with +30% oats in the mash."
So, is there a way I can account for this when using Bru'nWater?