I have a question regarding flaked oats for steeping in an extract recipe. I learned after the fact that I should always do a mini mash with a pale malt when using flaked oats. I assume I can just use a muslin bag - say 1 lb oats and 1 lb 2 row and steep at ~155 for 30-60 minutes? This will make it so the oats can be turned into fermentable sugars?
But I just brewed an extract batch and steeped .75 lbs of flaked oats at ~155 along with .5 carabrown malt and .25 Caramel 10, for 20 minutes (no mash). Is my only real issue going to be that the beer may be cloudy? Will the beer still have a “silky” mouth-feel that I was trying to achieve? FYI - I am planning on creating a pistachio tea using 2 lbs of roasted nuts, freezing it, scraping off the excess fat, and adding that to the primary after 2 weeks. for the 3rd and last week in the primary, I plan on adding a sliced up vanilla bean (prepped in a small amount of vodka for 2 days). I just thought I would include that info as it may be relevant.
I am still confused on why steeping specialty grain does not produce many fermentable sugars, yet still supposedly creates sugars. I will need to research but any info on this would be helpful also.