I am making an oatmeal stout. The recipe calls for roasting some flaked oats in the oven for about an hour. My question is: can I roast the oats ahead of time (a day or two) or should I do the roasting on brew day? It is an extract with grains recipe that calls for steeping the roasted oats with some roasted barley, chocolate malt, and some crystal. Also, if I roast just prior to brewing, should I let the oats cool before steeping, or can I just toss them in hot?
Thanks in advance for your suggestions!
Les