toasted oats
#1
Posted 29 April 2010 - 01:36 PM
#2
Posted 29 April 2010 - 01:44 PM
I just did the same for toasted barley. 15 minutes at 350. Should work fine. Wish I could consult my BrewMasters Bible right now.Gonna throw a pound in an Am Amber tomorrow. Any tips? I'm thinking 350F in the oven and give them a few stirs. Can't be too tough, is it?
#3
Posted 29 April 2010 - 01:56 PM
#4
Posted 29 April 2010 - 02:46 PM
#5
Posted 17 June 2010 - 02:19 PM
#6
Posted 17 June 2010 - 02:23 PM
#7
Posted 17 June 2010 - 04:03 PM
I knew that was supposedly pushing it but they smelled and tasted fine. If they hadn't I would have used some untoasted and saved those for another day.I always waited a few days after roasting to let the harshness fade. Stored in a paper sak. Ive never roasted then used them right away. Id be interested if it makes much difference.
#8
Posted 18 June 2010 - 06:13 AM
#9
Posted 18 June 2010 - 06:20 AM
So what attributes do you think they bring to the table?This went on tap yesterday. A nice addition to a simple Amber. Wish I had done it sooner........
#10
Posted 18 June 2010 - 11:09 AM
#11
Posted 21 June 2010 - 05:54 AM
dj runs a tooth enamel re-application business on the side.1# per 5 gallons?
#12
Posted 21 June 2010 - 06:11 AM
Kind of a nutty flavor like, well......... toasted oats. This time was 1#/10 gal. You could go higher but I didn't want to deal with toasting 2 - 3# since I wanted to get the mash started.So what attributes do you think they bring to the table?
#13
Posted 21 June 2010 - 06:19 AM
ah - never toasted any oats before so I really had no ideaKind of a nutty flavor like, well......... toasted oats. This time was 1#/10 gal. You could go higher but I didn't want to deal with toasting 2 - 3# since I wanted to get the mash started.
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