I’m trying to get a thicker mouth feel from my porters and stouts. I have been told that adding oatmeal will help this. can any of you give me a guideline as to how much, and how to do this. I am an extract brewer that does partial boils. I was just going to add some oats to a grain bag and steep it like i do the specialty grains. is there a temperate I should be at or not go above? any advice would be great. Thanks in advance!!
Sorry, you can’t just steep them. You need to do at least a minimash with some pale malt to convert the starches in the oats to fermentable sugars.
