Sunday, August 18, 2013

Roasted Oats

I toasted some oats today for an upcoming espresso stout.  I've never done this before, but I was checking out Randy Mosher's Radical Brewing (for the 1000th time, I love this book) and I came across an oatmeal cookie brown ale concept.  I typically add oats to my stouts for enhanced mouthfeel, but I've never toasted them before.  I figured that it may add a cookie character to the beer, which sounds great.  I roasted 36 ozs. of old fashioned oats on several cookie sheets for about 50 mins at 345 degrees.  The picture above is a side by side of unroasted and roasted oats.  Additionally, you need to let them air out for a few days prior to adding to the mash in order to let some of the harsher flavors dissipate.

1 comment:

Jim Lemire said...

I did the same thing for a Wee Heavy I brewed back in March. The kitchen smelled awesome while toasting the oats, as did the mash. The beer is still bulk aging, so I haven't tasted it, but I'm hoping to get some of that oatmeal cookie flavor in there. I think adding this to your stout is a great idea.