[mrbounds]

Hi everyone,

I am planning on playing around with a few different grains in my next brew. I am an extract brewer who steeps grains so are there any special procedures to use if I am using flaked oats or do I just steep as if it were crystal malt etc?

Thanks in advance for your help.

[dbeechum]

If you want to be absolutely spot on with the correct way to handle things, yes you need to mash the oats with a little pale malt to ensure they'll convert.

Basically think of it as a controlled steep at 15-something Fahrenheit (aka 155F) with some crushed 2-row and a few quarts of water.

[mrbounds]

This may be a stupid question but do the oats need to be crushed before steeping?

[denny]

Nope...no flaked grains need to be (or should be) crushed before steeping or mashing.

[tygo]

Nope...no flaked grains need to be (or should be) crushed before steeping or mashing.

I understand that they don't need to be but is there a specific reason they should not be crushed?

[denny]

Only that they get real gummy and will kinda mess up your mash/steep.  Other than that, I don't think it would be detrimental to the beer.

[tygo]

Hmm, I've always run them through the mill when I used them just because.   Maybe I'll just dump them in without grinding next time and see if it makes a difference.