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 http://www.howtobrew.com/section2/chapter12-2.html
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?
If you really want to make it interesting, toast them in the oven at 300°F for 30 minutes or until they start to turn golden. Spread them on a cookie sheet in a fairly think layer and stir them up maybe half way through. First time I did this, I was skeptical that it would make a difference given the roasted malts in the grainbill, but I’m now a believer.