Rolled oats in oatmeal stout

[beechwood]

Whats the recmonded amount i should use percentage wise in an oatmeal stout? I heard somewhere about getting a stuck mash if you use too many.
I've used them before in dark milds but only in small quanities.....

 

[chthon]

Hm, well, historically, some breweries already called their stout, oatmeal stout, with only 0.5% of oats in them (look on Ron Pattinson's blog). I tend to use 10%, but what I now do when I do have things like oatmeal and rye, is that the day before I do a cereal mash with a part of the grist and the oatmeal (or rye), at 45° C for 30 minutes for beta-glucan breakdown, then I increase the temperature to 70° C to get saccharification for 30 minutes, and then I boil it until hot break, and put it in the fridge for the next day. Then I heat to about 66° C and add it to the mash, when the mash is at the correct temperature.

 

[beechwood]

Ok cheers :thumb: