If a recipe calls for a small amount of oats, I was wondering about the necessity of partially cooking them for gelatinization before adding them to the mash. Charlie Papazian mentions this, but I question whether it's really needed. I was going to simply take the half-pound of rolled oats and add them to the hopper as I gring the malt, then just mash them along with everything else. Wouldn't this be sufficient?
- posted
19 years ago