Extract Hazy Daze using Oats

[S.R.S]

Hi All,
Some advice would be greatly appreciated.
I am looking at converting an all grain Hazy Daze clone recipe to extract and the original recipe calls for Flaked Oats. My questions are:

1. Can Quaker Oats be used?
2. Can they be steeped instead of mashing as the original recipe states?
2. If steeped, can they be steeped on their own, for how long and at what temperature or do they have to be steeped with some malt, if so, how much?

Many thanks for any advice.

 

[MrRook]

I use generic quaker oats, but I've never steeped them by themselves. From what I've read it's not the best way to go. I go with half 2-row, half oats at 150f (65.5 C) for 30-45 minutes.

 

[Awfers]

Any Oats you would add would need to be pre-gelitinized. Flaked Oats are. Supermarket oats (whole / steel cut) are not.

They must be mashed/steeped with barley malt (oats do not have the necessary enzymes).

This might help you in terms of using Flaked Oats: A Guide to Flaked Oats By: Ben Bakelaar | love2brew.com

 

[S.R.S]

thank you both