I’m going to brew my first oatmeal stout today (partial mash) and want to make sure I got the right type of oats. I bought two kinds:
John Palmer wrote
about various kinds - whole, steel-cut/grits, rolled, and flaked. Which categories do the ones I bought belong to? Should I boil them first?
As for mashing (with base malts of course), the most common recommendation that I see are for 60 minutes in 152-154 Fahrenheit (66-68 Celsius). Is this indeed the best practice? Should I steep the other grains for the final 30 minutes, or for the entire hour?
Thanks in advance!