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?
Using Oats
Dec 03, 2004
1 Replies
I wouldn't grind them...at least, I never have and they've been fine. Use flaked oats or quick oats to avoid the precooking...they're already gelatinized.
---------->Denny
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