Author Topic: Oatmeal- is it preferable to roast the oatmeal or use the preroasted oatmeal?  (Read 1060 times)

Offline roguenationpatriot

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 :D  Oatmeal- is it preferable to roast the oatmeal or use the preroasted oatmeal?  I'm going to start looking at doing an oatmeal stout , and in the past I have roasted the oatmeal in the oven, but I have also used preroasted in recipes before.  Has anybody Noticed a diffence between the methods.
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Offline dirk_mclargehuge

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I once entered an oatmeal stout into NHC and was told the beer didn't taste like an oatmeal cookie and I should toast the oats first.  (When I entered a beer that tasted exactly like an oatmeal cookie--using spices--the judges told me it tasted too much like an oatmeal cookie.)

FWIW, I always toast my oats.  It does add a slight nuttiness that I like.

Offline hokerer

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I used pre-toasted oats (can't remember the brand) once in my stout and honestly couldn't tell the difference from batches where I used plain old (untoasted) Quaker Oats.  I do want to get much better at toasting my own oats so I'll hopefully get more of the flavor.
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Offline nateo

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This is really interesting. I never thought of toasting oats before. I've always just added them straight to the mash.
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Online Jimmy K

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Jamil says you'll get some creaminess from untoasted oats, but no flavor, and judges tend to look for the nutty flavor you get from toasting. I toasted oats once and liked it, but haven't tried untoasted. I have used untoasted oats in a wit and there was definately no oat flavor.

Warning - toast and let them cool or you'll screw up your mash temperature.
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Offline weithman5

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i have not use oats at all but have been thinking of it. i thought i read somewhere that after toasting or roasting etc, you should let the grain sit  for several weeks?
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Offline roguenationpatriot

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I once entered an oatmeal stout into NHC and was told the beer didn't taste like an oatmeal cookie and I should toast the oats first.  (When I entered a beer that tasted exactly like an oatmeal cookie--using spices--the judges told me it tasted too much like an oatmeal cookie.)

FWIW, I always toast my oats.  It does add a slight nuttiness that I like.

Sometime you just can't win, it's hard to predict what some judges look for in certain styles.  I'm trying to get BJCP certified and hopefully get better understanding of what judge are most commonly looking for in the different styles.
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Offline nateo

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Jamil says you'll get some creaminess from untoasted oats, but no flavor

I'd agree with that. As for what judges want, I'm frequently surprised. I've had some really off-the-wall judges comments.
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Offline narcout

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i thought i read somewhere that after toasting or roasting etc, you should let the grain sit  for several weeks?

In How to Brew, Palmer suggests storing home toasted malt in a paper bag for 2 weeks before use to "allow time for the harsher aromatics to escape." 

I think he's talking more about toasting barley malt though.  My own personal experience suggests that it's not an issue with home toasted flaked oats.

Offline nateo

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I think Palmer's advice is good for darker 'roasted' grains. The black malt I make I let sit for 3-4 weeks in a paper bag before I use or transfer to ziplocks. It makes a difference. I haven't noticed a difference on my lighter 'toasted' grains.
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Offline gordonstrong

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Jamil says you'll get some creaminess from untoasted oats, but no flavor

I'd agree with that. As for what judges want, I'm frequently surprised. I've had some really off-the-wall judges comments.

In what percentage?  Try 20% oats.  You can certainly taste them.  Quaker Old-Fashioned Oats.  Yup.
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Offline nateo

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In what percentage?  Try 20% oats.  You can certainly taste them.  Quaker Old-Fashioned Oats.  Yup.

I've never used over 10%, and I've only ever done cereal mashes with oat groats. I've never used the "instant" kind or flakes. At 10% groats I get a slickness not present in my "regular" stouts.
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Offline roguenationpatriot

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I should be starting the Oatmeal Stout soon, and I'll let you know what my findings and methods are with the Oatmeal I use.
Be sure to check out my Blog and website at
http://homebrewblog.webs.com/
http://nickfilipow.blogspot.com/

On Tap
HomeBrews
Oaked Barrel Aged Russian Imp. Stout
English Mild
Welsh's Juice Concentrate Wine
Infused Garlic Ginger Vodka
Infused Vanillia Coffee Bean Vodka

Commercial Favorites
Weasel Boy Russian Imperial Stout
21st Amendment Back In Black
Dogfish Head 90 Min IPA
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